Prep time - 20 minutes

Cook time - 40 minutes

Difficulty - Easy

Serves / makes - 12 slices

Ingredients

150g hazelnuts

60g tapioca flour

60g rice flour

60g oat flour

150g dried figs, hard tips removed

9T water

9T brown rice syrup

3 cardamom pod, crushed in a pestle and mortar or use pre-ground

3 pinches of ground cinnamon

A grating of fresh nutmeg

Equipment

Baking tray

Tupperware box

Bowl

Mixing spoon

Blender

1lb loaf tin

Serrated knife

Method

1. Heat your oven to 200c/390f/GM6.

2. Put the hazelnuts on a baking tray and bake for around 10 minutes until most of the skins are darkened and starting to come away from the nut.

3. Cool until you can handle them. Put them into a tupperware with a lid and shake so the skins come off. Don't worry if you can't get all of the skin off.

4. In a bowl mix the flours.

5. In a blender blitz the figs with the water so you have a gooey paste. Add this to the bowl.

6. Add the syrup and spices to the bowl and mix well. Add the whole hazelnuts, mix again and spoon into a small loaf tin. Bake for around 30 minutes until firm.

7. Allow to cool and then cut with a serrated knife.