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peanut cubes

what/

170 g natural peanut butter

170 g raw peanuts

150 g whole grain spelt flour

80 g dark muscovado sugar*

70 g coconut blossom sugar

4,5 g psyllium husks

2.5 g bicarbonate soda 

2 g himalayan salt

180-200 ml water

*you can substitute muscovado with dates blended with some water if you want it to be more wholesome

how/

Grind the peanuts in a blender or a coffee grinder. Mix them with spelt flour, coconut blossom sugar, bicarbonate soda and salt. In a separate bowl, mix water and psyllium husks and let them sit for a couple of minutes. Add this mixture to the dry ingredients and mix everything; then add peanut butter and muscovado and mix it all well. Transfer the batter into moulds (I used square cupcake moulds). Bake on 180 °C for 20 minutes, or longer if you used one big mould. Let the cupcakes cool down a bit before taking them out of the moulds. 

Enjoy!