- spelt flour: 200 g
- ground flax seeds: 20 g
- water: 35 ml
- courgette: 100 g
- erythritol: 110 g
- baking powder: 2.5 tsp
- baking cocoa: 20 g
- plant drink: 225 ml
- salt: 1 pinch(es)
- chopped hazelnuts: 10 g
Pre-heat your fan-assisted oven to 180 °C.
Let the flax seeds soak in water for 10 minutes.
Grate the courgette and stir together all of the ingredients except for the hazelnuts.
Pour the batter into silicon baking forms and garnish with the chopped hazelnuts.
Bake for 30 minutes in your oven.