2/3 cup Lupin Flake
2 cups gluten-free flour
1/4 cup almond meal
2 Tbs baking powder
2/3 cup raw cacao
1 1/2 cups coconut sugar
4 eggs separated
220g coconut oil, melted
Preheat oven to 180°C and line a 20cm x 30cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends.
Beat egg whites until stiff.
Place all dry ingredients in a large bowl and combine well.
Make a well in the centre. Add egg yolks and melted coconut oil to dry ingredients.
Using a metal spoon, mix until just smooth.
Fold egg whites in gently. Spread mixture into prepared pan.
Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out clean.
Remove from oven and allow to cool in pan.
Remove from pan, cut into squares and serve.