INGREDIENTS:
- 150 g Bake-Free sponge cake and muffin flour mixture
- 50 g almond flour
- 10 g sweetener (1:10)
- 2 pinches of black salt
- half package baking powder (6 g)
- grated zest of 1 untreated lemon
- 50 g room temperature, very thick coconut cream
- 1 tablespoon vanilla flavouring
- 90 g room temperature water (or vegetable drink)
- 40 g freshly squeezed lemon juice
- 20 g melted vegetable margarine + 5 g for spreading
PREPARATION:
Mix the wet and dry ingredients, then pour into one and mix thoroughly. It will be a very thick dough, so it should be good. Grease the tins thinly with margarine, then spread the dough evenly (I got 17 pieces). Bake in a 180°C oven for 25-30 minutes, baking top and bottom.
