Ingredients

• 2 tbsp rapeseed oil
• 75g pitted dates 450g bramley apples – that’s about 2 medium sized bramleys
• 110g gluten free self-raising flour
• 125ml dairy free milk – I use almond milk
• 1 heaped tsp of egg replacer whisked together with 2 tbsp water
• 175g soft light brown sugar or coconut sugar if going sugar free
• For the icing:
• 100g icing sugar
• 1-2 tbsp water

Preparation

• Serves 9
• You will need an 8inch/23cm square baking tin for this recipe
• Method Preheat the oven to 180c and line the baking tin with paper.
• Chop the dates into small pieces and then peel and core the apples and cut into 2cm chunks.
• Sift the flour into a large mixing bowl. Make a well in the centre and pour in the oil, dairy free milk and egg replacer and beat together with a wooden spoon until you have a smooth and glossy batter.
• Add the sugar, dates and apple pieces and fold into the mixture until combined. Spoon the mixture into the lined baking tin and level the top with the back of a spoon. Bake in the oven for 45-50 minutes until golden and cooked through.
• Remove from the oven and either serve hot with dairy free custard, ice cream or cream. Alternatively, lift the bake out using the baking paper as a lever and leave to cool completely on a wire rack. While the tray bake is cooling make up the icing.
• Place the icing sugar into a mixing bowl, add the water and stir together until you have a smooth icing of dropping consistency. Once the tray bake has cooled completely, drizzle over the icing before cutting into squares and serving.