Recipe coming soon...
As i don't have a sweet tooth, cakes and muffins generally have no appeal. However; this recipe uses no wheat flour and has none of the cloying qualities that i usually dislike in “cake”. The flours are rice, buckwheat and almond; mixed with almond butter, rice malt syrup, coconut yoghurt and coconut oil (plus some other ingredients). its not too sweet. and a lovely, light texture. p.s for the icing i mixed coconut yoghurt with coconut cream in a blender with vanilla extract. it really didn't need sweetening as the natural sweetness of the coconut was sufficient in combination with the fresh pears and drizzled passionfruit pulp ✌🏿🍑
@thegastronomicalworkshop
