Make a cup of Roobios tea and leave to cool. Place dried fruit in a bowl and pour cold tea on top. Leave to soak for a minimum of 2 hours but ideally overnight.
Preheat oven to 180 degrees and line a baking dish with greaseproof paper.
Using a food processor, combine all of the wet ingredients including banana, peanut butter and coconut oil.
In a small bowl, prepare the egg substitute. Mix 4tsp psyllium husks with 12 tsp of water and leave to set for 5 minutes.
In a separate bowl, combine all dry ingredients including buckwheat, baking soda, cinnamon and all spice.
Pour psyllium husk mixture in to the food processor and blend.
Add dry ingredients and blend again till a smooth batter forms.
Stir in soaked fruit and transfer to the baking dish. Cook in the oven for 35-45 minutes. Test by placing a toothpick in to the break. If it comes out clean, it is ready.
Tea of choice: I have paired this tea cake with a large pot of Bombay Chia from the Java Republic Black Tea Range. This strong, fragrant tea is the perfect match for the spiced, woody flavours of my Bairín Breac. Not only does it taste great but Chia tea is full of health boosting benefits such as aiding digestion, easing inflammation and providing antioxidants to the body. Check out the full range and order online at www.javarepublic.com