Powerlogy almond and yoghurt squares

Length of preparation: 40 minutes

Ingredients:
250 g plain spelt flour
50 g almond flour
2 tbsp matcha powder
40 g coconut sugar (or honey)
3 tsp baking powder
2 ripe bananas
50 g Powerlogy Almond Cream
70 g Powerlogy Organic Ghee Butter
Marbled topping:
Coconut yoghurt / a plant-based cream alternative
2 tbsp plant milk
1 tbsp liquid sweetener (honey)
2 tbsp Powerlogy Almond Cream

Easter in the spirit of more green on our plates brings another tasty recipe from the Powerlogy kitchen.

Almond and yoghurt squares, sweetened with honey and made WITHOUT white flour? Bake this recipe with us – full of nutty flavour, enriched with our organic ghee butter and a topping of green matcha tea.

Method:

Line a square tin with baking paper and preheat the oven to 180 degrees.
In a larger bowl, mix all the dry ingredients (flours, matcha powder, baking powder).
In a second bowl, mash the bananas with a fork, add the almond cream, ghee butter, milk and mix everything together.
Then combine the contents of both bowls and pour into the prepared, paper-lined tin.
In a smaller bowl, mix the coconut cream, milk and honey.
Then spoon small dollops of it onto the batter.
Put it in the oven and bake for about 40-45 minutes.
Leave the baked cake to cool.
Before serving we recommend drizzling it with our almond cream, which makes every bite pleasantly crunchy.