A moist baobab flavoured sponge with juicy cherries and apricots, sprinkled with crunchy toasted almonds. This simple yet delicious traybake recipe is all you need for a quick, satisfying and yet healthier treat.

The wholegrain cake base with chia and baobab is full of  fibre, and the added apricots have high content of beta-carotene, beneficial for eye health. They also contain key vitamins such as Vitamin C & Vitamin E, promoting clear skin and protecting against free-radical damage. To top this off add some fresh or  dried cherries for extra anti-oxidant power.

Another incredibly tasty guest recipe by the talented healthy blogger @SpamellaB

Makes 9-12 squares | Prep time: 10 mins | Bake time: 25-30 mins 


  • 1 Baobab baking mix 
  • 3 medium, organic eggs 
  • 250ml almond milk 
  • 60ml melted coconut oil 
  • 60g (4tbsp) dried unsweetened cherries
  • 60g (4tbsp) chopped dried apricots
  • 1tsp french almond extract
  • 40g (4tbsp) flaked almonds for decoration


  1. Preheat the oven to 170C /150C fan /Gas mark 3.
  2. Whisk the eggs, oil, milk, almond extract together. Carefully stir in the contents of the Baobab baking mix and then whisk until you have a smooth dough.
  3. Fold in the chopped apricots and cherries.
  4. Lightly grease a square or rectangular baking tin and spoon the dough mixture into it, smoothing out evenly.
  5. Scatter the flaked almonds over the top and bake for 25-30 minutes until golden risen and firm. If needed, cover with foil towards the end to prevent the top from browning too much.
  6. Leave to cool in the tin then cut into 9-12 squares and enjoy!

You can store squares in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.

Enjoy and don’t forget to tag us in your photos and show off your healthy baking creations! #thrivelybaking

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