5 - 6 tbsp Mincemeat (check that it's gluten and dairy free)
Top with extra granola
How to make
Firstly grease a 20cm square tin, then make the 'flax eggs' by combining the ground flax seeds and water, stirring and setting aside.
Next make the base by adding the granola to a small food processor or handheld chopper and blitzing until it's a fine powder.
Add the coconut oil and flour to the powdered granola and stir well to combine.
Tip the base into the prepared tin, spread out evenly and firm down well. Place in the fridge while you prepare the cake.
To make the cake, beat the coconut oil with the sugar until pale and fluffy (best in a stand mixer or with a hand held electric whisk). Beating the coconut oil will soften it...you don't want to use melted oil here.
Add the flax eggs and beat well until smooth and combined.
Finally add in the flour, ground almonds and almond extract and beat again to combine.
Remove the base from the fridge and top with 5-6 tbsp mincemeat followed by the cake mixture. Smooth out the cake and bake at 180 degrees C/160 degrees fan/gas mark 4 for 40 - 45
minutes until the cake is golden and set.
Allow to cool completely before scattering with extra granola, sprinkling with icing sugar, cutting and serving.