INGREDIENTS

• 100 g oat flour
• 50 g spelt flour
• 50 g ground almonds or almond flour
• 50 g Natvia sweetener
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 2 tablespoons flaxseeds (mixed with 4 tablespoons water)
• 2 Zest and juice of lemons
• 3 tablespoons oil (light olive, rapeseed or melted coconut oil)
• 150 mls almond milk
• 1 teaspoon apple cider or white wine vinegar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 150 g fresh or frozen raspberries
• 3 tablespoons rolled oats
• 3 tablespoons flaked almonds
• 1 tablespoon Natvia sweetener
• 1 tablespoon oil

100g oat flour

50g spelt flour

50g ground almonds or almond flour

50g Natvia sweetener

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

2 tablespoons flaxseeds (mixed with 4 tablespoons water)

Zest and juice of 2 lemons

3 tablespoons oil (light olive, rapeseed or melted coconut oil)

150ml almond milk

1 teaspoon apple cider or white wine vinegar

½ teaspoon almond extract

½ teaspoon vanilla extract

150g fresh or frozen raspberries

For the topping –

3 tablespoons rolled oats

3 tablespoons flaked almonds

1 tablespoon Natvia sweetener

1 tablespoon oil