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Caramel Frosted Carrot Cake

  1. Preheat oven to 180C and grease two 2 x 24 cm cake tins with coconut oil.
  2. Pour 400g Buckwheat Flour into a mixing bowl with 120g ground almonds, 2 tbsp chia seeds, and 65g raisins, combine well and set aside.
  3. Blend 2 slices of pineapple, 300 mL almond milk, and 150 mL maple syrup until smooth. Then pour it in with the other ingredients.
  4. Peel and grate 3 carrots using the fine side of a box grater. Stir the carrot into the mixing bowl and mix thoroughly forming a smooth batter.
  5. Pour mix into both tins and bake for about 30 minutes until tops are golden brown.
  6. Remove from the oven, cool for 10 minutes on wire rack.
  7. For the frosting: Blend 3 large peeled bananas, 10 pitted medjool dates, 2 tbsp almond butter, 1 tbsp coconut oil, 1 tsp ground cinnamon, and 4 tbsp water. Ice when cake is cooled.

YesYouCan Artisan Buckwheat Flour is a premium 100% Australian flour grown in the rich plains of Central Western New South Wales. It is gluten free and non-GMO. This ancient grain is ideal for breads, cakes, and pasta. It is also an excellent source of fibre and a good source of protein.

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