250 g nuts (hazelnuts/almonds)
1 big tbsp baking powder
250 g coconut blossom sugar
250 g flour
500 ml soy milk (Lima)
Grind the nuts with a blender to a coarse ground. There can still be some nuts pieces. (if you don’t have a blender, you can make this recipe with powdered nuts).
Preheat the oven to 180 C.
In a big bowl mix the grinded nuts, the coconut sugar, the flour and the baking powder and mix.
Add the light soya milk to the mixture and stir until the ingredients are well combined.
Add the mixture to the baking pan and bake for around 50-60 minutes at 180 C. The cake might cook faster, depending on the oven.
Take the cake out of the oven and of the baking tray. Let it cool down a few minutes before cutting it in squares.