This wonderful gluten free and dairy free (use a chia egg in place of the egg in the recipe) tea cake is amazing both served warm from the oven or at room temperature, on it’s own or drizzled with Tahini Maple Syrup Caramel and a bit of coconut cream - this is a heavenly sweet. And it makes up and bakes up quickly which is a bonus in my books! The beauty of this cake is that the crust can be used for any berry or fruit combination – strawberries, blackberries, apple, pear. Each is so different, healthy and delicious!

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