INGREDIENTS
150 g
rolled oats
100 g
buckwheat flour
1 tsp
bicarbonate of soda
1 tsp
sea salt
90 milliliters
cold-pressed olive oil
120 milliliters
maple syrup
250 g
almond butter
90 g
tahini
1/2 tsp
ground vanilla
or 1/2 teaspoon vanilla extract
75 g
blueberries