½ cup buckwheat flour
½ cup almond flour
2 tablespoons peanut butter
2 servings (50 grams) Two Islands peanut butter protein
⅓ cup maple syrup or agave nectar
¼ cup milk of choice - I used almond
1/2 cup raspberry jam
1/4 cup peanut butter
1/4 cup chopped peanuts
1. Mix together almond flour, buckwheat flour and protein powder in a bowl.
2. Melt together maple syrup and peanut butter till slightly runny and mix into the dry ingredients. Add in the milk of choice and combine until the mixture is slightly firm.
3. Spread out the mixture onto a tray into 6-8 squares about 1mm thick. Bake at 180°c fan bake for 8-10 minutes or until golden brown.
4. Let cool for 5 minutes, then top with a layer of raspberry jam, a drizzle of peanut butter and a sprinkle of chopped peanuts.