blueberry & almond teacake recipe | Jessica Cox

Ingredients

• 1 and 1/3 cups almond meal
• 1 cup buckwheat flour
• 3 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 2 cups ideally fresh blueberries (frozen is fine though)
• 1 and 1/4 cups almond milk
• 1 teaspoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1/2 cup maple syrup or rice malt
• 1/2 cup extra virgin olive oil
• 1 free range egg OR 2 tablespoons ground chia seeds + 1/4 cup warm water mixed well