Aunty Karla's apricot and almond cakes

Oh dear, long time no post! This recipe should more than make up for it. If you omit the egg, this one is vegan as well as gluten free and lactose free...clever aunty Karla

110g rice flour
60g (approx) ground almonds
100ml olive oil
200ml water
pinch of salt
baking powder (1 tsp)
chopped dried apricots (about 75-100g)
almond essence (about 1-2 tbsp)
sugar (anything from 80-150g)
1 egg (for the non-vegans)
Mix the oil and water. Add the dry ingredients, adjusting the sugar amount to taste. Add almond essence to taste, the amount above is a guide. Mix well, add the egg if no vegans around (!!). Chop the almonds and mix in. The mixture is quite sloppy but don't worry. If it seems too sloppy, you can add more almonds.

Divide into 12 bun cases.
Bake at 160-180C for about 20 mins, until light golden brown.
Aunty Karla has made chocolate versions as well as some with mixed spice so this is a very versatile recipe - enjoy!