Ingredients
- 50 g oat flakes (fine)
- 15 almonds
- 15 g choco:MAGIC
- 2 organic free-range eggs or vegan substitute
- 130 ml almond milk (barista)
- 1 tablespoon almond butter
- 1 tbsp psyllium husks (finely ground)
- 4 tablespoons date:SUGAR or maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil for the pan
Here's how it's done:
- Beat the eggs well until frothy.
- Whisk the almond milk and almond butter together and add to the beaten eggs.
- Finely grind the oat flakes and mix with choco:MAGIC, finely ground psyllium husks and grated almonds and fold into the dough.
- Melt coconut oil in a pan, spread the dough evenly in the hot pan (approx. 1 cm thick) and bake at medium heat until golden brown.
- Cut into pieces with a fork and enjoy with compote, fruit puree or fresh fruit and xylitol icing sugar as desired.
