Almond and buckwheat cake

Serves: 4
Ingredients
Almond flour 60 gm
Buckwheat flour, organic 80 gm
Oatmeal, finely ground 25 gm
Olive oil, organic 75 ml
Butter, room temperature 100 gm
Baking soda ½ tsp
Baking powder ½ tsp
Sea salt ½ tsp
Nutmeg, ground ¼ tsp
Honey ¾ cup
Vanilla extract 1 tsp
Almond Milk 1 tbsp
Method
Preheat the oven to 180°C. Line a 7x7 baking square pan with greased parchment paper.
Sieve all the flour and combine with the dry ingre-dients. Set aside.
Combine the wet ingredients. Stir together the oil, butter, honey, and vanilla. (For best results, use a stand mixer.) Add the almond milk and mix well.
Slowly, add the dry ingredients to the wet ingredients. When dry ingredients mix well, it's ready for baking.
Bake the cake for about 30-35 minutes. (The edges may grow dark, since baked goods made with honey darken more easily.)
When a slotted spoon inserted into the centre comes out clean, the cake is ready to serve.