2 cups (205g) of gluten-free oatmeal
1/2 cup (80g)
Coconut Sugar
1 teaspoon of yeast
1/2 teaspoon of baking soda
1 pinch of salt
2 tablespoons (16 g) of
Psyllium
1 and 1/2 cup (364g) soy milk
1/3 cup extra virgin olive oil
1 teaspoon of vanilla extract
1/2 cup of chopped nuts
1. Preheat the oven to 180 ° C.
2. Place the dry ingredients in a container and mix.
3. In another container, place the wet ingredients and stir.
4. Pour the wet ingredients into the container with the dry ingredients and mix well until combined.
5. Roughly chop the nuts and add them to the batter, gently stirring one last time.
6. Grease the cake moulds with olive oil and drop the dough.
7. Bake in the oven for 25 minutes.
