blueberry & almond teacake recipe | Jessica Cox

Name: 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

jessicacox.com.au

See our recipe for blueberry & almond teacake. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More

View full recipe on jessicacox.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jessicacox.com.au.

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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