Pre heat the oven to 160°C, (Gas Mark 3, 325°F)
Line a 2lb loaf tin with a parchment loaf liner or equivalent
Place the apples into a small saucepan and add 50mls cold water
Place over a low heat and cook until pulpy, but not fully cooked, then cool slightly
Mix the egg replacer and 90mls cold water together well
Put the date puree, xylitol and oil into a mixing bowl on a machine and beat until smooth
Add the egg replacer and water and just mix in
Mix the flour and baking powder together really well
Place the apple pulp into the date, oil, xylitol and egg replacer and mix well
Add the flour and baking powder mix and beat together very quickly
Mix well, but don’t over mix or the end sponge will be tough and chewy
Spoon into a prepared loaf tin and spread out evenly then sprinkle over the pine nuts
Place in the preheated oven and cook for 45-50 minutes or until well risen and cooked through
Remove and cool on a wire rack for at least 20 minutes then lift out and cool completely before cutting (with no egg you have a more fragile sponge)
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