Sift all dry ingredients into a large mixing bowl – except the psyllium husks – add these last as they are too large to sieve. Use a whisk to lightly mix up the flour blend and evenly distribute all ingredients.

In a small bowl, combine all liquid ingredients and whisk together. Make a well in the dry ingredients and pour wet mixture in. Use a spoon to fold the two together to combine, then add the dates and zest.

Keep folding the mixture together – it will become a very sticky dough. This is totally fine. Once it has combined into a ball, leave it to rest for 20 minutes while you heat up your oven (220˚C), allowing the psyllium husks time to swell and bind with the liquids.

After 20 minutes, the dough should be a lot more workable. Transfer to a baking tray lined with baking paper, and pat it into a round shape. Cut the dough into 8 pieces then fan bake for 10-12 minutes or until done. In my oven, ten minutes is perfect.

Serve with raspberry chia jam and whipped coconut cream, recipe below.