There is no question I love to bake but I do get slightly concerned when I see the piles and piles of butter and sugar and all things
nice I mean bad going into each of my bakes. Thus began my own challenge to start amending some of my trustworthy recipes to be vegan recipes, or sugar free or gluten free to try and allay my concerns.
40g flaked almonds
3 tsp no egg egg replacement with 6 tbsp water mixed together.
120g light Amber and mild agave nectar.
175g ground almonds.
150g gluten free self raising flour.
Zest of an orange.
1 tsp gluten free baking powder.
150g Koko coconut butter.
Cream the butter and agave. Don’t worry if it looks like it is separating this texture will change once flour is added.Make sure the no egg replacement is well combined with the water before adding to the mixture with the sifted gluten free flour. Fold in the baking powder and ground almond.
Add the vanilla extract and orange zest and combine well. In a lined 20cm x 20cm baking tin add half the batter mixture and then distribute half of the blueberries across the mixture. Add the remaining mixture and then place the remaining blueberries equally across the mixture. Top with the flaked almonds. Cook for 45 minutes until a skewer comes out clean, it’s golden on top and the edges are coming away from the side. Leave to cool in the tin before moving onto a wire rack.
N.B. This is in no way a sponsored post – I’m just interested in trying new products!! ☺️