INGREDIENTS
6 tsp
Chicory
1/2
Lemon, Juice of
1
Pomegranate arills
200 milliliters
Almond milk, unsweetened
1
(14oz) tin Coconut milk, full-fat
12 tbsp
Maple syrup
150 g
Almonds* (almond meal), ground
1/4 tsp
Bicarbonate of soda
150 g
Gluten-free flour blend
1 pinch
Salt
1 1/2 tsp
Vanilla
1 tbsp
Apple cider vinegar
60 g
Coconut oil
1
Walnut, halves
50 g
Walnuts
2 heaped teaspoons baking power ((ensure gluten-free if necessary))