INGREDIENTS
100 g
Carrot
1/4 tsp
Ginger, ground
1
Lemon, Juice of
50 g
Mango or papaya, dried
1
Mango or papaya, Dried
230 milliliters
Almond milk, unsweetened
1
(14oz) tin Coconut milk, full-fat
10 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 tsp
Spice, mixed
1 1/2 tsp
Vanilla
60 g
Coconut oil
1
Coconut flakes
2 tbsp
Desiccated coconut
30 g
Pistachios
1
Pistachios
2 heaped teaspoons baking power ((ensure gluten-free if necessary))