GLUTEN-FREE · VEGAN · DAIRY-FREE · LOW SUGAR · ALL NATURAL.

Almond flour base with blueberries and a golden oat crumble on top. The berries collapse into jammy pockets during baking. The same recipe as the full cake, in individual form.

Warm or at room temperature. Good with coconut yoghurt.

INGREDIENTS: Almond Flour, Coconut Milk, Gluten Free Flour Mix (White Rice Flour, Brown Rice Flour, Potato Starch, Sorghum Flour, Tapioca Flour, Xanthan Gum), Coconut Sugar, Olive Oil, IQF Blueberry, Raw Sugar, Coconut Butter, Baking Powder, Vanilla, Baking Soda.

STORAGE: Keep refrigerated. Best within 7 days. Freeze for up to 3 months.

Top tip: warm gently and the berries turn jammy, just like the full cake.

ALLERGENS: Tree Nuts (Almonds), Coconut. Made in a kitchen where sesame, peanuts, eggs and dairy are also handled. 

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