This recipe is the treat you need in your week sometimes. Whether adding extra calories to an exercise packed week, inviting friends over or just simply satisfying that sweet craving between meals. This will satisfy the taste buds and certainly have you baking it again. Serve with an afternoon herbal tea, coffee or coconut yoghurt for dessert. This recipe is also gluten and dairy free. As always at Luka Project, we have hand selected certain ingredients below to make this a more healthier dessert option.

Why use oat and almonds to make it gluten free?

Anyone suffering from inflammation in the body (which is likely everyone in some shape or form) can see profound impact by removing or consuming less gluten. Gluten can fuel inflammation in the body or help living bacteria or viruses stay alive. What we refuse to do at Luka Project is not be able to eat delicious desserts (how long can you honestly withhold yourself from delight). Why have gluten in a dessert if it truly isn’t needed?

Why use cold pressed olive oil?

Cold-pressed olive oil is considered to be higher quality than other oils because it retains more nutrients, antioxidants, and aromatic properties. Bakers will often say that olive oil will disrupt the taste of your dessert, I promise you this doesn’t alter the flavour.

Why use panela rather than normal sugar?

Panela sugar, a traditional raw sugar from Latin America, is a non-centrifugal sugar that is healthier than refined sugar because it retains more nutrients. Panela is made from evaporated sugar cane juice, so it contains many of the same vitamins, minerals, and antioxidants as the sugarcane plant, including vitamins A, B, C, D, and E, as well as iron, calcium, magnesium, and potassium. Another benefit of panela sugar is that it has a lower glycemic index than refined sugar.