Note - this recipe requires a food processor.

Ingredients

1 medium sweet potato

handful organic dried apricots

4 eggs

125g coconut oil

50g buckwheat flour

50g chestnut flour

handful organic currants or raisins

lemon juice, sweet spice (eg cinnamon, nutmeg etc), according to taste

1 tsp bicarbonate of soda

2 tsp cream of tartar

Method

Grease a large cake tin or pirex dish

Preheat oven 180 degrees C

Place jar of coconut oil in a bowl of hot water to make it turn to liquid, as it mixes in much more easily

Peel sweet potato, chop into about 3 large pieces and pulverise in the food processor together with the apricots

If eggs are straight from the fridge allow them to get up to room temperature (this will prevent the coconut oil hardening in the cold ingredients)

Crack in the eggs - mix

Add the coconut oil - mix

Add the buckwheat, chestnut flour and spice /lemon juice - mix

Add the raisins, bicarbonate of soda and cream of tartar - mix gently

Turn out into baking dish and cook for about half an hour plus or minus depending on the depth of the mixture