Level | Medium

INGREDIENTS

  • 1 cup buckwheat flour

  • ½ cup coconut flour

  • 100g ground almonds

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • ½ tsp gluten free baking soda

  • 1 cup kale (remove stalks and chop roughly)

  • 2 tbsps parsley (finely chopped)

  • 3 eggs (lightly beaten)

  • ½ cup coconut oil

  • ½ cup coconut yoghurt

  • 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.