..very easy to make, very festive-looking!

Melt 1 scant TS ghee in a square sandwich tin, add 2 TS honey or 60g brown sugar or 40g fructose. (up to you)

Swish around to evenly coat bottom of sandwich tin and brush some of the ghee up the sides of the tin. Prettily arrange a tin of unsweetened pineapple (drain juice), 1 TSraisins and 1 TS toasted cashews.

150g F&R glutenfree flour

1 level ts psyllium husk

1 TS soyamilk powder

1 scant ts baking powder

1 TS cereal coffee

1 TS fructose

Mix with the following moist ingredients to soft dropping consistency:

260 g melted ghee

4 TS water

Bake at 180 for 35 mins.

When cool, invert onto a plate. Serve with Cashew Cream!

Cashew Cream

Soak 1 c cashews overnight, covered in filtered water, or for at least 4 hours.

If the weather is warm, soak the cashews in the fridge.

You can soak the cashews straight in your blender.

Drain the water off. Keep the water though; it is full of enzymes.

Start pureeing the cashews in the blender. Add 1 TS barley malt, or 1ts fructose. Add 1 sprinkling of vanilla essence. Bit by little bit, add soaking water 'til fluffy, light consistency.

This is really delicious with cake, but you can also have it on fruit for breakfast. Good for protein.