CASHEW AND WALNUT BROWNIES
200g buckwheat flour
200g coconut sugar
4 eggs, beaten
6 tablespoons of melted coconut oil
100g cocoa powder/ cacao
Preheat the oven to 180.
Line or grease a baking tray (Approximately 20cm).
Add all dry ingredients to a bowl and mix well.
Add in the eggs and coconut oil and stir until the mixture looks silky and shiny.
Pour mixture into baking tin and bake for approximately 25-30 minutes.
Allow to cool slightly before cutting into 12 squares.
Store in an airtight container.
They should keep for about a week but they lasted 48 hours in my house!