- 100g ground almonds

- 100g buckwheat flour

- 100g doves self-raising (or normal self-raising if not gluten-free)

- 1/2 tsp xanthan gum (only if using gluten free flour)

- 1/2 tsp baking powder

- 2 tsp cardamom

- 150ml/4 tbsp melted coconut oil

- 4tbsp maple syrup

- 1 tsp vanilla essence

- 2 eggs (can use a banana or flax egg if vegan)

- 1/2 large orange zest and juice 

- 1 cup almond milk (can use whatever other milk)

- 400g chopped rhubarb


Mix the dry ingredients together in one bowl and the wet ingredients together in another bowl. Combine well and add chopped rhubarb. Cook at 170 degrees Celsius for approx 35/40 mins or until a skewer comes out clean. I cook mine straight in a muffin tray lined with a little coconut oil but you can use cases if you prefer. Try to be eco and forgo them though, they turn out wonderfully :) 

Enjoy warm from the oven and then store any leftovers (ha! Yeah right...!) for up to three days in the fridge. They don't taste as nice once they've been in the fridge so I recommend reheating them in the oven before eating them. You can also store them on the side in an air tight box but they only keep for a day or two.