1 cup nuts, chopped (I used almonds, cashews and pistachios)
1/2 cup dates, chopped
1/2 cup Figs, chopped
⅔ cup honey
¾ cup SOS Organics Himalayan gluten-free flour or Himalayan Whole Grain Wheat Flour
½ tsp baking powder
¼ tsp salt
Soak figs and dates in warm water for an hour and set aside till they become soft.
De-seed the dates and chop the figs and dates into small pieces.
Also chop a mix of nuts, I have used almonds, cashews and pistachios and set aside.
Lightly whisk the eggs. You don't have to form stiff peaks.
Add chopped nuts, figs, dates and honey and mix with the eggs.
Stir in Gluten Free flour, add Baking Powder and Salt and mix. Do not over mix just till everything is moist.
Line a 9×9 baking tin with some parchment paper to that nothing sticks to the bottom of the pan. I have crushed the parchment paper and then opened and placed it, this trick will help it sit better. Preheat the oven to 180 degree Celsius.
Pour the batter in the baking tin and smoothen the top with a spatula.
Bake in the preheated oven for 30-35 minutes till the tooth pick inserted comes out clean.
Remove from the tin along with parchment paper. Once the cake cools down slice it into squares.