Sort ingredients
viktoria
QR Code
Listen
Pdf
Preheat the oven to 175°C. Line an 8x8 inch baking dish with parchment paper.
Make the flax egg by mixing the ground flaxseeds with the warm water, then set aside for 10 minutes.
In a bowl, cream together the coconut oil, almond butter, coconut sugar and maple syrup until smooth.
Add the flax eggs, vanilla extract and combine.
Stir in the salt, oat flour, almond flour and sift in the matcha. Fold gently until just combined.
Stir in the white chocolate chunks.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 20-25 minutes, until the edges are set and the centre is still fudgy.
Cool completely before slicing into 12 squares.