Mix all base batter ingredients and bake at 180°C (350°F) for 20–25 mins.
For Sticky Date Pudding: Soak & mash 1 pitted date, add ¼ tsp cinnamon, mix in 5g Biscoff to batter, top with 5g melted Biscoff + 10ml sugar-free maple syrup (poke holes for the drizzle!)
For Raspberry & Biscoff: Add 60g frozen raspberries, mix 5g Biscoff into batter, drizzle 10g melted Biscoff on top once baked
For Cinnamon Roll: Add 1 tsp cinnamon to batter, make cinnamon swirl by mixing 1 tbsp brown sugar (or monkfruit), 1 tsp cinnamon, 1 tsp batter, 5g melted butter, swirl into batter using a piping bag, optional glaze (not in macros): 10g icing sugar, 5g lite cream cheese, 5ml almond milk
