Almond & Apple Breakfast Cake
Author: Teffy Perk
Prep time:
Cook time:
Total time:
Serves: 16
- 2 apples, grated
- 1½ cups rolled oats
- ½ cup buckwheat flour
- ½ cup almond flakes, plus extra for sprinkling
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ cup coconut or demerera sugar
- 2 tablespoons maple syrup
- ⅓ cup plus 1 tablespoon coconut oil
- 1 cup almond milk
- 2 tablespoons chia seeds plus 6 tablespoons water, mixed set for 10 minutes
- Preheat your oven to 175ºC/350ºF and line a 20x20cm (8x8 inch) square baking tray with some baking paper.
- In a large bowl, toss together the apples, oats, buckwheat flour, cinnamon, baking soda and coconut or demerera sugar.
- In a small bowl or jug, whisk together the remaining ingredients then pour into the large bowl and mix well.
- Pour into the lined baking tin, level the top and bake for 40-50 minutes.
- Let cool and slice into squares. Store in a sealed container at room temperature.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/almond-apple-breakfast-cake
3.5.3208