Ingredients
50g Pumpkin Seeds
25g Dak Chocolate
200g Soya / Gluten Free Flour
100g Porridge Oats
100g Linseeds
50g Sunflower Seeds
50g Flaked Almonds
75g Dried Cranberries
1 tsp Mixed Spice
100g Chopped Dates
1 tbs Black Treacle
2 tbs Apple Juice
750ml Soya Milk
1dsp Flax Oil
Method
1. Grate the chocolate in to a large bowl, add all other dry ingredientsand mix well.
2. Add the treacle, apple juice and soya milk, mix well and leave to stand for 1 hour
3. Grease and line a large springform cake tin, pour in the mixture
4. Bake in the centre of a pre heated oven (180c / Gas 4) for approx one and half hours
5. Leave to stand for 30 mins before taking out of tin
