Servings: 4

Preparation time: 60 minutes


  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup xylitol
  • 1/3 cup coconut oil, melted
  • 1 cup oat mylk
  • ¼ cup apple cider vinegar
  • 1 cup raspberries, fresh or frozen

Mix all the dry ingredients in one bowl and all the wet ingredients in another. Pour the wet ingredients into the dry ones and mix everything well. Pour the mixture in a baking tin, covered with a parchment paper and add raspberries. Bake at 180 degrees Celsius for 45 minutes. When baked, test with a toothpick and let it cool in the baking tray.