Patz's Pantry

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right?  I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights.  Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!   Ingredients: 130g wholemeal buckwheat flour 65g self raising flour / buckwheat flour 85g oats / gluten free oats 2 teaspoons baking powder   1/2 teaspoon baking soda   1/2 teaspoon ground cinnamon   pinch of salt   6 tablespoons vegetable spread 35g coconut sugar 35g unrefined cane sugar   2 large eggs  / egg replacer equivalent  2 teaspoons pure vanilla extract   100ml almond milk 85g blackberries 85g blueberries 1 tbsp desiccated coconut Method: Preheat oven to 185C. Line an 8 inch cake tin with grease