Seed and fruit cake (Gluten and dairy free, vegan)
Recipe courtesy of Gill Orde in Catering at Mellerstain

Makes 7 slices

Ingredients
100g soya flour
100g buckwheat flour
100g rolled oats
100g linseeds
50g sunflower seeds
50g pumpkin seeds
50g sesame seeds
50g flaked almonds
2 pieces stem ginger, finely chopped
225g raisins
half teaspoon nutmeg
half  teaspoon cinnamon
half  teaspoon ground ginger
425ml soya milk
1 tablespoon malt extract

Method

• Put all dry ingredients into a large mixing bowl.
• Add the soya milk and malt extract, mix well and leave to soak for about 30 minutes.
• Heat the oven to 190C/gas mark 5. Line a small loaf tin with baking parchment.
• The mixture should have a soft dropping consistency just too thick to pour. If it's too stiff, stir in some more soya milk.
• Spoon the mixture into the prepared tin and bake for 75minutes.
• Test with a skewer and if it is not cooked through allow 5 - 10 more minutes.
• Turn out and cool on a wire rack. Eat in thick slices with a little soya spread.

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