Here is another kitchen experiment that turned out quite well—you can have it for breakfast, brunch, tea or even a night time pick me up. It also happens to be gluten-soy and lactose free.
Ingredients:
¾ cup of oatbran
¾ cup ground almond flour
¾ cup coconut flour
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
1Tbsp of crushed lavender
2 tbsp agave
2 tbsp of honey
Method:
Preheat oven to 375F
Mix all the dry ingredients in one bowl and set aside.
In another bowl, whisk eggs and milk and slowly add into the dry ingredients, whisking as you pour.
At the very end fold in honey and agave.
Pour batter into a greased 9”x9” round cake pan.
Bake for 20-25 mins till pale golden on the top.
Serve warm—this is would pear well it poached pears and a dollop of honey greek yogurt !
