The wonderful Jess from Beige Donuts has written an e-cookbook called “Beige Lockdown Bakes” and we have been trying out some of her delicious recipes! Half the profits from the book go to the NHS too so give this book some love people! (If you want the book then give her a message on facebook)
75g ground almonds
225 self raising flour
195g caster sugar
165ml plant milk
tsp almond essence
Raspberries and Almonds for decoration!
Preheat oven to 175C.
Add ground almonds, flour and sugar into a bowl and mix, mix, mix!
Now add in wet ingredients; oil, plant milk and almond essence. Continue to mix until smooth.
Pour that glorious batter into a lined tin and decorate with raspberries and flaked almonds.
Bake for 30-35 minutes, then let cool. Then it’s snack time!