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Preparation
in 35 minutes
- Lightly roast the sunflower seeds and coriander seeds in a pan with a non-stick surface without any oil, and then remove from the heat.
- Crumble the Savoy biscuits and mix in the seeds, the buckwheat flakes and raisins.
- Dissolve 4 tablespoons sugar in warm water, place with the baking chocolate and the butter in a bain marie (double boiler) to melt.
- Add the remaining ingredients and mix well.
- Pour the batter into a rectangular plum cake form that has been lined with greaseproof paper and press in well.
- Leave to chill in the refrigerator for a few hours, or best, overnight. Cut into slices before serving.
Ingredients
150
g
2
tbsp
sunflower seeds
2
tbsp
coriander seeds
2
tbsp
buckwheat flakes
60
g
raisins
60
g
chocolate
2
tbsp
sugar syrup
90
g
butter
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
2.019 kj
481 kcal
Carbs
52 g
Fat
29 g
Protein
5 g
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in this recipe
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