Coco-Blueberry Oat Cake

 

A light, fluffy but moist baked blueberry slice!

Serves: 9      Time: 45 mins, mostly hands-off

Ingredients: 1 cooked kumara (sweet potato – I just boil mine, skin and all), 5 eggs, 2 tablespoons of honey, 1 ripe banana, 1 cup frozen or fresh blueberries, 50 grams of melted butter or coconut oil, 1 cup of oats, 1 cup of shredded coconut,  1 teaspoon of baking powder, a sprinkle of nutmeg and cinnamon, a grind of sea salt.

Steps: Throw all of your nutritious ingredients into your food processor, and blitz for a minute or so until lovely and smooth. Pour into a baking-paper lined square slice/cake tin, top with extra frozen blueberries, and bake for 35-ish minutes, or until just cooked through. It should still be nice and moist. Take it from the oven and let cool for 10-15 mins. Pull the sides of the baking paper to remove from the tin, place on a chopping board and slice carefully. Enjoy with a dollop of coconut cream (or thick, full fat, natural greek yoghurt) and a sprinkle of cinnamon! And, a steaming cup of tea would keep it company quite nicely…

By Jasmine at Franklee Healthy

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