3 Tbsp chia seeds and 10 Tbsp of warm water (may need to add more to make the consistency egg like as the seeds expand)
125ml coconut oil
4 Tbsp Maple syrup
50g cacao powder
20g Beetroot powder
100g Buckwheat flour (GF)
100g Barley flour
1 tsp baking powder
1 Tbsp vanilla essence
60g chopped roasted hazelnuts
2 cups oat milk (may need to add more if needed)
Preheat the oven at 180 º C
Add warm water to flax seeds and keep it aside.
Combine the dry ingredients in a bowl (flour, cacao, beetroot and baking powder). Mix well.
Combine the wet ingredients in another bowl (flax seeds+water, coconut oil, vanilla extract and maple syrup. Mix well.
Combine the dry and wet ingredients and mix well. Add oat milk as needed. Then blend in nuts
Pour the mixture in a baking pan with baking paper and bake at 180 º C for about 30 minutes.
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V/ GF* option (just use buckwheat or replace barley with rice flour)