I 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!)
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.
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.
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.
Let the cakes cool in their cases before you dig in!