Rhubarb & Blueberry Pink Lemonade
Rhubarb & Blueberry Pink Lemonade could be just the gluten free, dairy free, paleolithic, and lacto
Rhubarb Almond Cake
Ingredients
- 200 g birch sugar, plus an extra tablespoon
- 170 g unsweetened apple sauce
- Zest of 1 lemon
- 2 vanille pods
- 120 g almond butter
- 245 g soy yoghurt
- 150 ml oat milk
- 135 g almond meal
- 130 g buckwheat
- 25 g arrowroot powder
- 130 g rice flour
- Pinch of salt
- 1 tsp cardamom
- 2 tsp baking powder
- 0.5 tsp baking soda
- 500 g rhubarb
- 3 handful of slices almond
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