Ingredients

Dry

• 2 cups all purpose flour
  
• 1/2 cup brown sugar / coconut sugar
  
• 2 tsp baking powder
  
• 1 tsp baking powder
  
• 2 tsp cinnamon
  
• 1/2 tsp nutmeg
  
• 1/2 cup walnuts
  
• Pinch salt

Wet

• 6 tbsp peanut butter (crunchy or smooth – whichever you prefer)
  
• 1/4 cup plant based milk of choice
  
• 3 tbsp melted coconut oil
  
• 2 tbsp apple cider vinegar
  
• 1 tbsp vanilla essence

Method

Preheat oven to 180 DC

Mix all dry ingredients together in a mixing bowl

Mix coconut oil with milk, apple cider vinegar and vanilla.

Mix wet with dry ingredients and right before you transfer to a greased non stick, tin fold in the peanut butter.

Bake for 45-50 minutes

Allow to cool.

This recipe was provided by our brilliant retreat chef Kelly Mason. See Kelly on Instagram for more delicious recipes.

If you try this recipe, please leave a like, comment or message!