Ingredients

150 g oat flour

100 g ground almonds

70 g cornstarch

2 teaspoons baking powder

40 g coconut blossom sugar (or date sugar)

1 teaspoon cinnamon

2 tablespoons maple syrup

3 tablespoons cashew/almond butter

200 ml of sparkling water

50 ml plant milk

1 teaspoon apple cider vinegar

For the swirl:

75 g vegan butter

75 g coconut blossom sugar (or date sugar)

1 heaped tablespoon cinnamon

1 tablespoon oat flour

preparation

Preheat the oven to 180°C top/bottom heat.

Mix the dry ingredients in a bowl, then add the maple syrup, nut butter, sparkling water, oat milk and apple cider vinegar and mix to form a dough.

For the swirl, melt the butter in a small saucepan and stir in the remaining ingredients.

Place the dough into a prepared baking pan, pour the butter-cinnamon mixture over it and marble it with a fork.

Bake for about 35-40 minutes and serve while still slightly warm!