INGREDIENTS
200 g
Carrots
1/4 tsp
Ginger, ground
1/2
Lime
1
Lime, zest
120 milliliters
Almond milk
2 tbsp
Maple syrup
30 g
Arrowroot
1 tsp
Baking powder
1 tsp
Bicarbonate of soda
70 g
Brown rice flour
35 g
Buckwheat flour
1 tsp
Cardamom
1 tsp
Cinnamon
100 g
Coconut sugar
1 pinch
Sea salt
2 tsp
Apple cider vinegar
80 milliliters
Olive oil
100 g
Almonds, ground
30 g
Desiccated coconut
2 tbsp
Flaxseed, ground
80 g
Pistachios
1
Pistachios
125 g
Coconut yoghurt
1
X 400ml can full fat coconut milk, refrigerated overnight