INGREDIENTS
1 tbsp
lavender buds
125 gs
good-tasting dairy-free butter
200 gs
xylitol
1 small
amount of natural violet food dye
175 gs
spelt flour
1 tsp
bicarbonate soda
1 pinch
a of salt
50 gs
cocoa powder
225 gs
coconut sugar
275 mls
water
60 mls
sunflower oil
1 1/2 tsps
apple cider vinegar