Ingredients:
- 200 g Bake-Free sponge cake-muffin flour mixture
- 50 g oatmeal flour
- half a packet of baking powder (6 g)
- 100 g erythritol
- 20 g coconut oil
- 100 g sugar-free apricot jam
- 210 g sugar-free almond drink
- 55 g sugar-free, vegan chocolate
Preparation:
Break the chocolate into small pieces and mix with the dry ingredients, then mix with this with the wet ingredients. Spoon and smooth this batter with a wet spoon evenly into a mold lined with silicone baking paper (24x24 cm thin-walled). It will be a thick dough, it should be like this. Bake in a preheated oven at 180 degrees celsius for 25 minutes, on conventional top and bottom setting. Once cooled, cut into 9 equal slices.
