Preparation time: 60 minutes

Sponge cake

  • ¾ cup chickpea flour
  • 1.5 tbsp cornmeal
  • 1 tsp baking soda
  • ½ cup birch sweetener
  • a pinch of salt
  • ½ cup sunflower seeds sour cream (3/4 cup soaked seeds, ¾ cup water)
  • ¼ cup chia eggs (3 tbsp ground chia, ¼ cup water)
  • ¼ cup coconut oil
  • zest from ½ lemon

Sift the chickpea flour and baking soda in one bowl. Add the remaining dry ingredients. In another bowl, mix all the wet ingredients well. 

Mix the dry ingredients well into the wet ones to avoid formation of lumps. Pour the mixture in a baking tin, covered with parchment paper and even it with a spatula. Bake at 180 degrees for approx. 45 minutes in a round muffin tin (brown silicone). Turn the baking tin in the meantime, to make them evenly browned. 

Fennel and matcha sauce

  • upper part of the fennel, stalks and leaves (1-2 fennels)
  • 2 cups water
  • 1 tbsp agave syrup
  • ½ tsp ground matcha
  • ¼ tsp Xanthan gum

In a small pot, boil the water and add the fennel to it and boil for approximately 30 seconds. Strain and shock with ice cold water. 

Puree all the ingredients in a blender. Be careful not to blend the mixture too much or the fennel and the matcha will lose their green colour with heating. 

Strain the mixture and pour it in a container / small bottle for dressings. 

Strawberry sauce 

  • 1 cup strawberries
  • ¼ cup agave syrup
  • 1 teaspoon melted coconut oil
  • 1 teaspoon lemon juice
  • a pinch of salt

Puree all the ingredients in a blender until smooth. Store it in the fridge in a closed jar.