Breakfast cakes

1 cup unsweetened apple sauce (I cook a lot of organic apples and puree them with soup mixer - leave the skins on)
1 dessertspoon almond butter
1 dessertspoon apricot puree (cook dried unsulphured apricots - the brown ones - in water and puree with soup mixer.... great as an alternative to jam!)
1 tsp baking powder (optional - they don't really rise!)
2 cups of oat flour (oats blended until a flour)
1/2 cup sultanas

Prepare apple sauce, apricot puree and oat flour as advised above

Put all wet ingredients into the bowl and mix well

Add in dry ingredients and fold in to make a sticky mixture - if too solid add some almond or other plant milk. 

Grease a muffin tin and put a generous spoon of mixture in each hole - the recipe makes about 12 cakes.

Bake at 180 degrees for about 20 minutes (until skewer comes out clean)

Cool and eat... luckily I managed to get a photo this morning before they all disappear!