Step 1

Preheat oven to 180°C. Grease 12 small (1/3-cup-capacity) bundt pans or a 20cm bundt pan with a little oil and lightly dust with almond meal.

Step 2

Combine almond meal, buckwheat flour and bicarb in a bowl. Add oil, orange zest, honey, yoghurt, eggs and vanilla. Whisk until well combined, then pour batter into prepared pans.

Step 3

Bake for 35-45 minutes or until a skewer inserted in the centre comes out clean. Cool, then turn out of pans and serve topped with thyme sprigs.