what you need
1 cup lupin flour
1/2 cup cashew meal
1/2 cup coconut sugar
90g coconut oil, melted
1/2 tsp cinnamon
topping
3 eggs, lightly beaten
1/4 cup coconut sugar
1/4 cup raw honey
100g dark chocolate, melted and slightly cooled
1 1/2 cups macadamias, chopped
what to do
Preheat oven to 180°C and line a rectangular slice tin with baking paper (size 20cm x 30xm ).
Combine lupin flour, cashew meal, coconut sugar, cinnamon and coconut oil in a bowl. Press into prepared tin and place in oven. Bake for approximately 15 mins or until lightly browned. Remove from oven and cool.
Reduce oven temperature to 160°C.
Combine all topping ingredients (except macadamias) in a medium bowl. Once combined, fold through the chopped macadamias. Pour the topping mix over the cooled base.
Bake for approximately 40 mins or until the topping is set. Remove from oven and cool completely in pan.
Refrigerate for a couple of hours before cutting.
Enjoy!!
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lupin carrot cake with coconut butter icing
