Kaki cake with buckthorn juice and pumpkin seeds | Biotona

Ingredients

• 6 tablespoons Coconut flour sugar
• 180 g White spelt flour
• A pinch Salt
• 1 teaspoon Biscuit spices
• 1 teaspoon Baking powder
• 2 tablespoons Maple syrup
• 1 Juice and zest of 1 bio-lemon
• 1 tablespoon Biotona Seabuckthorn Juice
• 60 g Vegetable yoghurt, unsweetened
• 30 g Olive oil, mild
• 1 Kaki, peeled and cut into chunks
• Optionally Pumpkin seeds
• Optionally Pecan nuts