Bake a cinnamon loaf

No wheat and dairy-free too!

This spiced loaf is perfect for autumn teatimes. Heat oven to 150°C/fan 130°C/gas 2. Add 2 tbsp chia seeds to 120ml warm water and set aside. In a food processor, pulse 80g chestnut flour, 100g ground almonds, 45g flaked almonds, 4 tbsp coconut flour, 45g pecans, 1 tsp bicarbonate of soda, 1 tbsp ground cinnamon, 2 tbsp each of almond nut butter, coconut oil, apple cider vinegar, and seeds from 1 vanilla pod. Add the chia mixture and 200ml almond milk and pulse again. Spoon into a greased and lined 23x12cm loaf tin and bake for 1 hour, or until it sounds hollow. Recipe from Be Good to Your Gut by Eve Kalinik (£20, Piatkus).