This recipe is free of dairy, refined grains and refined sugar and comes from “My Plate Clean Treats”.  This is so delicious that you can make all year round and just leave the cross off.  It will definitely be a recipe that our Nutritionist Megan Crockart will be turning to each Easter and throughout the year.
1 1/2 cups almond meal
1/2 cup wholegrain spelt flour (or you can use GF flour)
1 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon bicarb soda (I used Bob’s Redmill Baking Soda)
1/4 teaspoon Himalayan salt
3 eggs
1/2 cup maple syrup
1/2 cup olive oil (cold pressed of course)
1 teaspoon vanilla bean paste
2 tablespoons coconut sugar
3/4 cup sultanas (I used dairy free choc chips pressing them into one half the slice and left the other half naked as I am not so fond of sultanas – you could add nuts or goji berries – whatever you would like really)
Orange and vanilla syrup
3/4 cup fresh orange juice
3/4 cup maple syrup
1/4 cup water
1 teaspoon vanilla bean paste
White glaze for cross (or leave off)
1/2 cup coconut butter or creamed coconut
1/4 cup coconut cream
1 teaspoon vanilla bean paste

  1. Preheat oven to 160C. Grease and line a 32cm x 23cm slice tin with baking paper, set aside.
  2. In a bowl, place the almond meal and salt, then sieve in the spelt flour, cinnamon, mixed spice and bicarb. Whisk until combined without lumps.
  3. In a separate bowl add eggs, maple syrup, olive oil, vanilla and coconut sugar and whisk until well combined. Add the wet mix to the dry mix and whisk together.  Once combined using a spatula mix in sultanas, other dried fruits or nuts, if using.  Pour into your tray, if using chocolate chips, press in now.  Bake for 15-17 minutes.
  4. To make orange and vanilla syrup: Add all ingredients into a small saucepan and slowly bring to the boil, then reduce heat and simmer for 5-10minus or until thickened.  Allow to cool for 3-5 mins, then pour evenly all over slice and allow to cool completely.  Then cut into slices and serve.
  5. To make white cross: place all ingredients into a saucepan and put on a very low heat for about 30sec to 1 min or until runny consistency.  Make sure you stir frequently.
  6. Once cake is completely cool, cut into square slices. Using a piping bag or spoon, create a cross on each slice with the white glaze mixture.