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Tigernut cake with blueberries without sugar

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Ingredients for 4 servings:

  • 200 g tiger nut flour
  • 4 eggs
  • 50 g desiccated coconut
  • 1 tsp baking powder
  • some vanilla powder
  • 3 tbsp sheep yogurt, Greek
  • 1 tsp turmeric powder
  • 150 g blueberries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

FODMAP-friendly

Combine all ingredients to form a batter. Add the frozen blueberries at the very end. Pour the batter into a small, prepared springform pan with a diameter of 22-24 cm. Bake the cake for approximately 30-40 minutes in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit). Tip: You can also make muffins out of this. This recipe is suitable for the low-FODMAP diet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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