• 2 chia eggs (two tablespoons milled chia seeds and six tablespoons of water)
  • 100g California walnuts, ground
  • 160g oat flour – plain oats ground up into a flour in the food processor. Use gluten-free oats if allergic/intolerant
  • 65g brown sugar
  • 1 ¼ tsp baking powder
  • 1/4 tsp salt
  • 70g dairy-free spread, melted
  • 110ml Strong brewed coffee (2 tbsp instant espresso + 110ml hot water)
For the frosting
  • 100g California walnuts
  • 4 tbsp dairy free spread
  • 4 tbsp maple syrup
  • 4 tbsp plant-based alternative to milk (Why not try making your own California walnut alternative? Find the recipe here)
  • 2 tsp instant espresso
  • 6-12 walnut halves to top
  1. Preheat your oven to 180°C /160°C fan/350°F
  2. Create the chia eggs by mixing the milled chia seeds with water and leaving it to set for 15 minutes.
  3. In the meantime, mix the ground walnuts, oat flour, sugar, baking powder and salt in a large bowl.
  4. Add the brewed coffee, melted dairy-free spread and the set chia eggs. Transfer the batter into an 8” square tin lined with parchment paper.
for full instructions you can go to :