Coconut & Caramel Blondies

Method

1. Preheat the oven to 190 degrees Celsius and line a small rectangle baking tray with baking paper.
2. In a large bowl, combine buckwheat flour, almond meal, coconut sugar, baking soda and salt.
3. In a medium-sized bowl, combine Cocobella Vanilla coconut yoghurt, rice malt syrup and vanilla essence.
4. Pour wet mixture into the large mixing bowl with dry mixture, combine well.
5. Pour batter into the lined baking tray, using a spatula to disperse evenly.
6. Bake for 20-25 minutes or until the skewer comes out clean.