With hints of coconut and a balancing blend of maple syrup and nutty, roasted almonds, Kachen's recipe pick is free of traditional flours and promises a warm and aromatic start to the weekend.
INGREDIENTS
- 200 g almond flour
- 50 g coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 80 g honey or maple syrup
- 60 ml coconut oil, melted
- 180 ml almond milk or any non-dairy milk
- 1 teaspoon vanilla extract
- 50 g almond slices
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