For the cake 2 large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85
ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4 tsp baking powder 1/2 tsp baking soda Small pinch sea salt 1 cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated Handful flaked almonds
Not exact matches
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160
ml buttermilk or plant yogurt 80
ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp
runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.
Ingredients for 24 bars: 40g Desiccated coconut 40g Ground almonds 250g organic Jumbo oats 40g pumpkin seeds 50g soft pitted prunes 80g
runny honey 100g soft pitted dates 90g organic peanut butter (no added salt / sugar)-- you can use cashew - or almond - butter if you prefer 1tbsp coconut oil (15
ml) Optional: 1 / 2tsp — 1tsp ground cinnamon