RECIPE

Ingredients:

• 1 tbsp psyllium husk
• 1 cup oat flour (blend rolled oats until you get a fine flour)
• 1/2 cup shredded coconut
• 1/2 cup cooked quinoa
• 1/2 cup coconut blossom sugar
• 10 big dates, pitted
• 1 cup plant-based milk
• 1 tbsp apple vinegar
• 1 tsp baking powder
• 4 tbsp coconut oil, cold-pressed
• 1 1/2 (or 2 cups) cup blueberries

Method:

1. Blend the dates with the apple vinegar, water/plant-based milk, coconut oil, quinoa, and psyllium husk until you get a nice cream.
2. Mix the dry ingredients (the flours, coconut sugar, and baking powder) in a separate bowl.
3. Add the cream to the dry mix and combine with a spoon, fork or a hand mixer. The batter should be quite thick!
4. Preheat the oven to 180-degree Celsius.
5. Pour the batter into a cake mold covered in parchment paper. Top with the blueberries.
6. Bake for 40-45 minutes or until golden and you can put a knife in the middle and it comes out clean.
7. Let the cake cool down completely before slicing it into pieces.
8. Enjoy!