Healthy blueberry cake

Ingredients for 1 servings:

• 125 g blueberries, fresh or frozen
• 100 g wholemeal spelt flour
• 100 g buckwheat flour
• 60 g almonds, ground
• 2 tsp cream of tartar baking powder
• ½ tsp cinnamon powder
• 1 pinch of Bourbon vanilla powder
• 1 tbsp chia seeds
• 5 tbsp coconut oil, plus a little more for greasing the baking pan
• 180 ml spelt drink or other plant-based drink of your choice
• 1 egg(s)
• 50 g soft dates
• 5 tbsp maple syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

for a 25 cm loaf pan or 6 mini loaf pans 9.1 x 5.6 x 3.9 cm

This recipe is enough for a 25 cm loaf pan or 6 mini loaf pans (9.1 x 5.6 x 3.9 cm). Preheat the oven to 175°C fan-assisted or 195°C conventional heat. Wash the fresh blueberries. Sift the wholemeal spelt flour and buckwheat flour into a bowl. Add the ground almonds, baking powder, cinnamon powder, vanilla powder, and chia seeds and mix well. Carefully melt the coconut oil in the microwave and whisk it with the spelt milk and egg in a second bowl. Mash the dates with a fork and mix them into the liquid with the maple syrup. Add the dry ingredients to the liquid mixture and mix with a hand mixer. Grease the baking pan with coconut oil and pour in a thin layer of batter. Sprinkle some blueberries on top and then fill the pan alternately with the batter and blueberries. Bake the cake in the preheated oven on the middle rack for about 45 minutes, until the top is lightly browned. Test with a skewer if it’s done. For smaller baking pans, about 20-25 minutes is sufficient. Once the cake is done, let it cool slightly in the turned-off oven, then carefully turn it out and let it cool completely.