- 125g free from spread (I used Trex)
- 150g pitted dates, roughly chopped
- 150g white sugar
- 75g ground ginger
- 1 tsp bicarbonate of soda
- 1 tbsp ground flaxseed meal mixed with 3 tbsp water
- 180g rice flour
- 3tsp baking powder
- 1 tsp xanthum gum
- 1/4 tsp salt
- Preheat oven to 180°C
- Grease a square baking tin
- Put butter, dates, sugar, ginger, 250mls water and salt in a saucepan over medium-high heat
- Bring to the boil before reducing the heat to and simmering for 2 minutes
- Remove from heat and stir in the bicarbonate of soda – the mixture will bubble
- Set aside for 10 to 15 minutes to cool slightly before moving on to the next step
- Add the ground flaxseed meal mixture to the saucepan and mix well
- Add the flour, baking powder and xanthum gum and stir gently to combine
- Pour into the baking tray and bake for 35-40 minutes. Keep an eye on it in the final minutes to make sure the cake doesn’t burn
- Leave in the baking try for 10 minutes before turning out onto a wire rack to cool completely. Cut into squares and serve
7 years to diagnosis 
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