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Cook: 22 minutes


“Ek het lanklaas soooo suksesvolle glutenvrye nagereg ontdek, was inteendeel baie teleurgesteld met ‘n hele paar BAIE ONSUKSESvolle vorige soortgelyke resepte.”

  • 1 egg, room temperature
  • ⅓ cup honey
  • 2 tablespoons pure maple syrup (or 1 tablespoon golden syrup and 1 tablespoon molasses with a few drops of maple essence)
  • 1 cup cashew butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup dark chocolate chips
  • dash cinnamon
  • dash sea salt, optional

Preheat the oven to 180 °C and line a 22 x 22 cm pam with parchment paper.
Add the egg, honey, maple syrup and cashew butter to a mixing bowl and combine it.
Add in the baking soda, baking powder, and cinnamon.  Stir it to combine.
Fold in the chocolate chips (feel free to add more for extra chocolaty taste!).
Pour the batter into the parchment lined pan.
Sprinkle the sea salt on top if desired.
Bake the batter for 18 – 22 minutes or until a toothpick inserted comes out clean.
My oven is not as hot, so I baked the batter for 25 minutes.
Cool down completely.
Rest the result for a few minutes more and cut it with a plastic knife. Enjoy!

Tecipe posted by: Carmari Fourie Strobos
Photo: Carmari Fourie Strobos

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