INGREDIENTS
1 tsp
Beetroot
380 g
Butter beans
1 tsp
Ginger
250 g
Rhubarb
250 g
Rhubarb, stewed
60 milliliters
Unpasteurised honey
170 g
Porridge oats
100 g
Buckwheat flour
50 g
Coconut sugar
1 pinch
Sea salt, fine
1/8 tsp
Sea salt, fine
1/2 tsp
Vanilla extract, pure
75 g
White chocolate
50 g
Cream cheese