This dish contains the following allergens: Eggs, milk
Cooking mode
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For the base
200g
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
150g
gluten-free flour
75g
sweetener
1 tsp
baking powder
1
egg, beaten
150ml
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
For the base
7oz
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
5.25oz
gluten-free flour
2.63oz
sweetener
1 tsp
baking powder
1
egg, beaten
5.25fl. oz
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
Utensils
Step 1
First make the base: Place the almonds into your Ninja Kitchen food processor and whizz up to breakdown well. Add in the syrup and coconut oil and blend again until combined.
Step 2
Press into a lined 20cm loose bottom round tin (I used a silicone one) then spread the jam over the top in an even layer to cover. Set aside.
Step 3
Preheat the oven to 170C. Next mix together the flour, sweetener, baking powder, egg, milk and almond extract until you have a nice batter then spoon this over the jam and spread out evenly.
Step 4
Sprinkle over some frozen berries and flaked almonds and press in slightly. Bake for 30 minutes until risen and golden, then allow to cool.
First make the base: Place the almonds into your Ninja Kitchen food processor and whizz up to breakdown well. Add in the syrup and coconut oil and blend again until combined.
For the base
200g
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
150g
gluten-free flour
75g
sweetener
1 tsp
baking powder
1
egg, beaten
150ml
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
For the base
7oz
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
5.25oz
gluten-free flour
2.63oz
sweetener
1 tsp
baking powder
1
egg, beaten
5.25fl. oz
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
Step 2 of 5
Press into a lined 20cm loose bottom round tin (I used a silicone one) then spread the jam over the top in an even layer to cover. Set aside.
For the base
200g
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
150g
gluten-free flour
75g
sweetener
1 tsp
baking powder
1
egg, beaten
150ml
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
For the base
7oz
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
5.25oz
gluten-free flour
2.63oz
sweetener
1 tsp
baking powder
1
egg, beaten
5.25fl. oz
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
Step 3 of 5
Preheat the oven to 170C. Next mix together the flour, sweetener, baking powder, egg, milk and almond extract until you have a nice batter then spoon this over the jam and spread out evenly.
For the base
200g
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
150g
gluten-free flour
75g
sweetener
1 tsp
baking powder
1
egg, beaten
150ml
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
For the base
7oz
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
5.25oz
gluten-free flour
2.63oz
sweetener
1 tsp
baking powder
1
egg, beaten
5.25fl. oz
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
Step 4 of 5
Sprinkle over some frozen berries and flaked almonds and press in slightly. Bake for 30 minutes until risen and golden, then allow to cool.
For the base
200g
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
150g
gluten-free flour
75g
sweetener
1 tsp
baking powder
1
egg, beaten
150ml
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
For the base
7oz
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
5.25oz
gluten-free flour
2.63oz
sweetener
1 tsp
baking powder
1
egg, beaten
5.25fl. oz
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
Step 5 of 5
Remove from the tin, slice up and enjoy!
For the base
200g
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
150g
gluten-free flour
75g
sweetener
1 tsp
baking powder
1
egg, beaten
150ml
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
For the base
7oz
almonds
3 tbsp
maple syrup
2 tbsp
melted coconut oil
For the topping
5 tbsp
lower/no added sugar jam of choice (I used blackcurrant)
5.25oz
gluten-free flour
2.63oz
sweetener
1 tsp
baking powder
1
egg, beaten
5.25fl. oz
milk of choice
A dash
almond extract
Flaked almonds and a handful of frozen berries, to decorate
