This Tigernut Sourdough Cub Cake has a denser “rustic” texture with house-made organic, chunky tomato sauce from DK’s garden and a layer of ricotta swirled through it- topped with cheddar and a sprinkling of basil. It’s DK’s grain-free, sourdough version of a hand-held lasagna! Delish!
***Limited amount is made each week so pre-ordering is suggested***
Dough ingredients: Organic Tigernut Flour & Arrowroot Flour, Basil Pesto from DK Garden (no nuts), Water, Wild Sourdough Starter, Sea Salt, Organic Olive Oil and Psyllium Seed Husk!