Vegan, oil-free and gluten-free buckwheat blondies with fine buckwheat flour, almond flour and almond paste. Extra chocolaty and caramel thanks to coconut blossom sugar. Perfect for the coffee party with the whole family.
Preheat oven to 175 degrees, line a king cake pan with baking paper.
Prepare flax seed egg and set aside.
1 Piece Flax seed egg
Stir nutmeal well, it should be free of lumps and nice and creamy.
45 g Almond paste
FOR THE DOUGH Place the flaxseed egg and almond paste in a bowl and mix well until well combined. Add maple syrup and vegetable milk and continue to stir until smooth. Add almond flour, buckwheat flour, coconut blossom sugar, baking soda, bourbon vanilla and salt. Continue stirring until a compact dough is formed (see video).
1 Piece Flax seed egg, 45 g Almond paste, 15 ml maple syrup, 15 ml Plant milk, 50 g Almond flour, 60 g Buckwheat flour, 1 ½ tbspn Baking soda, ¼ tbspn Bourbon vanilla ground, A pinch of salt, 55 g Coconut blossom sugar
Check consistency, the dough should be a tad firmer than a kitchen dough. If too runny, add a touch more flour, if too firm, add a sip more vegetable milk.
Pour batter into king cake pan and gently smooth out.
Put in the oven and bake for 20 minutes.
60 g dark vegan chocolate drops
At the end of the baking time, remove from the oven and let cool completely.