300g ground almonds
240 Buckwheat flour
1 tbsp bicarbonate of soda
1 tbsp cacao powder
320ml maple syrup
100ml almond milk
100g apple purée
Water from a drained chickpea can
Step 1. Pre heat oven to 170 degrees. Line baking tin with baking parchment. (29 x 18)
Step 2. In a large mixing bowl mix ground almonds, flour , bicarbonate, cacao powder and give a good stir.
Step 3. When mixture is well combined add in almond milk, purée and chickpea water and mix well. Then pour mixture into baking tin.
Step 4. Cut apples into half moons and place on mixture and sprinkle with raspberries.
Step 5. Bake for 45 mins , once ready remove and leave to cool in tin.