Ingredients
1 cup oat flour
1cup buckwheat flour
1/2 chickpea flour
1 tsp baking powder
1tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 Bramley apple
2 small ripe pears
180 ml cold pressed rapeseed oil or coconut oil
2 tsp apple cider vinegar
1tsp vanilla essence
150-200 ml maple syrup
200g chestnut purée
1 egg
Mix all dry ingredients in a large bowl
Blend all wet ingredients together until smooth and mix into dry ingredients
Bake for 45min at 180 (fan)
The cake keeps well in a container for 2-3 days
