Name: Lemon and Apricot Breakfast Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 slices
Ingredients: Half tin (200g/1 cup) pumpkin puree (or 150g/¾ cup stewed Bramley apple*); 3 tablespoons maple syrup; 2 eggs; 1 teaspoon vanilla extract; 200 g (2 cups) ground almonds (almond flour); 40 g (⅓ cup) tapioca flour (sieved); 1 teaspoon ground coriander**; ½ lemon (zest of); 60 g (⅓ cup) dried apricots (halved); 2 teaspoons baking powder (use gluten free if necessary); ¼ teaspoon salt