Oat topped coconut and blueberry cakes

IMG_5720I have been wanting to create a healthy cakey recipe that would work well with yoghurt for breakfast. I love a sweet breakfast and my usual go-to is oats, but these make a fantastic change whilst still being full of nutrients. They are wheat and gluten free too.

These little cakes are deliciously moist and have a texture quite similar to the frangipane used in a Bakewell tart – but with a lovely coconut flavour. The blueberries add extra bursts of sweetness and juiciness that go perfectly with the texture of the cakes. (I suppose similar to the jam in a Bakewell!)

IMG_5718Ingredients:

For the cake mixture –

70g frozen blueberries (defrosted)
100g The Groovy Food Co. Coconut flour
175ml Alpro coconut milk
25g The Groovy Food Co. Coconut sugar
3 medium eggs
1/2 tsp vanilla extract
1/4 tsp baking powder
2 tbsp melted The Groovy Food Co Coconut oil

For the topping –

35g rolled oats
10g The Groovy Food Co Coconut sugar
5g desiccated coconut
10g The Groovy Food Co coconut flour
1 tbsp melted The Groovy Food Co coconut oil

Set your oven to 180 degrees and line a muffin tin with 10 cases.

Combine the baking soda with the flour and set aside. Then whisk the eggs and combine them with the coconut milk and vanilla.

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Add in the melted coconut oil and mix together. Then add in the remaining dry ingredients and you will end up with quite a stiff mixture (don’t worry that’s how it’s supposed to be!)

In another bowl weigh out all the ingredients for the topping and combine with a fork.

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Divide the mixture between the 10 muffin cases (it looks a little like cookie dough here) then lightly press 3-4 blueberries into the top of each one.

Using a fork, scatter a little of the topping mixture on top of each one before popping in the oven for 25 mins.

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Let the cakes cool in their cases before you dig in!

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