his recipe combines the nutty richness of almond butter with the sweet charm of mini eggs, all baked to perfection in a personal-sized skillet.
Ingredients:
- 4 tablespoons smooth almond butter
- 4 tbsp brown sugar or coconut
- 2 tablespoons milk
- Dash of vanilla
- 2 tbsp buckwheat or plain flour
- 1 tbsp oat flour (Mornflake Oats blended)
- 2 tablespoons syrup
- Pinch of salt
- 1/6 tsp bicarbonate of soda
- 2 tbsp chocolate chips
- Mini eggs to top
Method:
Preheat the oven to 180°C (350°F). Grease a small frying pan or ovenproof tin.
Whisk together the almond butter, sugar, milk and vanilla until smooth.
Stir in both flours, syrup, salt and bicarbonate of soda until combined.
Fold in the chocolate chips, then press the mixture into the pan.
Press the mini eggs into the top of the dough.
Bake for 10-12 minutes or until golden and set.
Allow to cool slightly before serving.
