December 22, 2017


For the base:

170g Oat flour

130g gluten free flour

4.5 Tbsp. almond butter 

1-2 Tbsp. maple sirup (or dates mixed in a blender)

For the Filling:

80g sultanas

80g cranberries

80g apricots

1/2 cup mixed nuts

2 Tbsp. cognac (optianal) 

zest of 1 organic unwaxed lemon


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