Oat and Buckwheat cake with Fig Yoghurt

This cake is incredibly light, yet has a certain nuttiness which comes from both the buckwheat flour and coconut flakes. We have served it with a fig yoghurt, but can be enjoyed unadorned because it is perfection just the way it is. 

Before you turn your nose up to Maple syrup (we only use 100% maple syrup), we thought we would inform you of its nutritional information. Just 60ml (1/4 cup) serving of Maple Syrup contains 72% of the daily nutritional requirement of manganese, 27% of riboflavin, 17% of copper, and 6% of calcium.

Ingredients:

- Oats
- Buckwheat
- Maple syrup
- Coconut flakes
- Almond milk
- Eggs
- Coconut oil
- Greek yoghurt
- Dried figs

Allergens:

Eggs and Milk. 

Serving Suggestion:

On cold days, feel free to heat this delicious cake up in the microwave for 1-2mins. If warm cake isn't your thing, enjoy as is. We love dipping our cake in the flavoured yoghurt.