Level | Medium
INGREDIENTS
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1 cup buckwheat flour
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½ cup coconut flour
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100g ground almonds
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1 tsp sea salt
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1/2 tsp black pepper
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½ tsp gluten free baking soda
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1 cup kale (remove stalks and chop roughly)
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2 tbsps parsley (finely chopped)
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3 eggs (lightly beaten)
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½ cup coconut oil
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½ cup coconut yoghurt
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1 cup sweet potato (steamed and pureed)
METHOD
1. Preheat your oven to 200°C for at least 20 mins before baking. Line a small tray with baking parchment and set aside.
2. Mix buckwheat and coconut flour, ground almonds, salt, pepper, baking soda, washed kale and parsley together in a large bowl, ensuring there are no clumps. In a separate smaller bowl, mix together the eggs, coconut oil, coconut yoghurt and sweet potato.
3. Make a well in the centre of the dry ingredients and pour the wet mixture into it. With a wooden spoon, fold together until just combined (over-mixing will result in a dense and chewy final product).
4. Spoon batter into the prepared tray. Reduce the temperature to 180°C and bake in the centre of the oven for 25 - 30 minutes or until a skewer inserted comes out clean.
5. Allow to cool for 10 minutes in the tray and then remove and continue cooling on a wire rack.
TIP: As always with baking, don't open your oven door to check on them.... UNLESS you're at the last few minutes of baking and don't have a window on your oven.