INGREDIENTS
100 g
Blueberries
100 g
Courgette
200 g
Dates, pitted
25 g
Sultanas
160 g
Granola
1 tbsp
Cinnamon
250 g
Self raising flour
150 g
Tiger nut flour
1 tsp
Vanilla
1/2 tsp
Apple cider vinegar
100 milliliters
Oil
25 g
Almond slivers
25 g
Sunflower seeds
100 milliliters
Yoghurt, dairy free
1/4 cup
Water, hot
250ml dairy free mylk (I used soya)