4 tbsp chia seeds
2 ½ cups almond flour
1 tbsp buckwheat flour
1 tsp cinnamon
1 tsp baking powder
½ tsp sea salt
½ tsp vanilla powder (or 1 tsp essence)
¼ cup coconut oil, melted
¼ cup rice malt syrup
1 tbsp apple cider vinegar
1 cup raspberries
¼ cup shredded coconut
Preheat oven to0 180ºC and line a loaf pan with baking paper.
Combine chia seeds with 240ml water, stir thoroughly and set aside for 15 mins.
In a large bowl, place almond meal, buckwheat flour, cinnamon, baking powder, salt and vanilla powder. Stir to combine.
Add coconut oil, rice malt syrup and apple cider vinegar to chia eggs and stir to combine.
Add the wet ingredients to the dry ingredient. Mix thoroughly.
Stir through the raspberries and coconut.
Allow to sit for 15 mins.
Scoop into the prepared tin and bake for 30-40 minutes, until golden on top and a skewer comes out clean.
Cool in the tin.
Cut into 10 slices and store in an airtight container – in the fridge for up to 10 days and in the freezer for up to 3 months.