|  Miami Beach | Florida


    Updated: May 9, 2019

    100g toasted oat gluten free flour

    80g sprouted whole wheat flour

    60g coconut flour

    1 tbsp flaxseed meal

    3 tbsp cacao powder

    1 tsp baking soda

    1/2 tsp vanilla bean powder

    1 cup unsweetened almond milk

    60g amber maple

    1/4 tsp Himalayan salt

    60g softs dates

    150g grated zucchini

    40g fine shredded coconut

    100g sweet potatoes, cooked

    60g banana

    50g melted unsalted grass fed butter

    30g melted unsalted grass fed ghee


    1. Pre heat oven to 375ºF.

    2. I the bowl of a Kitcheaid, put toasted oats, sprouted whole wheat flour, coconut flour, flaxseed meal, cacao powder, baking soda and vanilla, and blend.

    3. Put in a blender, first almond milk, maple, salt, dates and zucchini, mix well. Next, incorporate coconut, sweet potatoes, banana, and fats.

    4. Pour it over de dry ingredients. Mix well with the Kitchenaid.

    4. Grease 2 8-inch mold with some coconut oil, split the batter in half and pour in each mold, cook for 25 to 30 minutes. (Chek the center with a toothpick after 25 min).


    1/3 unsweetened almond milk

    1/4 tsp Himalayan salt

    1/4 tsp vanilla bean powder

    2 Tbsp cocoa powder

    40g unsweetened peanut butter, melted

    40g dark chocolate bar, melted, (HU brand)

    40g manuka honey

    100g sweet potatoes, cooked

    120g avocado

    16g coconut oil


    1. Mix all ingredients in a food processor or hight-speed blender until you have a thick, fluffy and creamy frosting.

    Please note that all ingredients are ORGANIC and Non-GMO.