The almonds give this flour-free cake a richness that is beautifully offset by the tartness of the cranberries and lemon. Replacing eggs with a chia seed mixture and traditional flour with almonds makes this cake perfect for those with multiple allergies. Can be enjoyed with or without the vegan vanilla icing.

You can replace the fresh blueberries with defrosted frozen blueberries in this recipe. If using defrosted blueberries, use the simmering basket to drain any excess liquid before using.

You can replace Rapadura sugar with coconut sugar, and you can replace olive oil with macadamia oil if you prefer.

The liquid that tinned chickpeas are in is called aquafaba and makes a great substitute for egg whites. Drain a tin of chickpeas, reserving the liquid for this recipe, then search for recipe inspiration to use up the chickpeas on Cookidoo®.

The tradition of the 13 desserts eaten on Christmas night still exists in Provence. The pompe à l'huile is one of these delicacies.

You can replace dried nuts of your preference and grind them to the right size according to your personal preference. It is recommended to chop the nuts into smaller sizes, otherwise the skin will be easily broken when wrapping and molding the mooncakes.