1 ¼ cups clarified butter
1 ½ cups spelt flour
1 ½ cups rolled oats (organic steel cut)
½ cup honey
1 tsp baking powder
1 cup dried cherries
Handful of dry roasted walnuts and/or pecans
4 tbsps nut butter (right for your blood type)
Heat your oven to 350 degrees.
In a bowl, whisk the eggs until frothy.
Add the clarified butter and whisk for about 3-5 minutes.
Add the dry ingredients, honey, cherries and nuts until well combined.
Pour the mixture in a non-stick cake tin and bake for about 35 minutes or until a toothpick comes out clean.
You can toast your breakfast bread and add a generous layer of nut butter or jam.