Blackberry & Blueberry Oat Cake

• I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? 
• I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. 
• Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  
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  • Ingredients: 130g Wholemeal Buckwheat Flour 65g Self Raising Flour / Buckwheat Flour 85g Rooled Oats / Gluten Free Oats 2 teaspoons baking powder  1/2 tsp Baking Soda  1/2 tsp Ground Cinnamon  Pinch of Salt  6 tbsp Butter / Vegetable Spread 80g innulin 2 large eggs / egg replacer equivalent  2 tsp Pure Vanilla Extract  100ml Milk of choice 85g Blackberries 85g Blueberries

    1 tbsp desiccated coconut
  • 
    Method:
    
    Preheat oven to 185C.
    
    Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.
    
    Soak the oats in water for about 5mins until soft.
    
    In a separate bowl mix together flours, baking powder, baking soda, cinnamon, and salt. 
  • In a large bowl, beat the butter/vegetable spread and innulin with a hand whisk until light and fluffy, mix in the eggs and vanilla until combined.
    
    Slowly add flour mixture in 2 parts, alternating with the almond milk gently mixing at the same time. Sieve the oats and fold into the mixture. Fold in half of the blackberries and half of the blueberries. 
  • Put the mixture into the cake tin and scatter the remaining berries over the top.
    Bake for approx. 40mins until a toothpick inserted comes out clean.
    
    Sprinkle the desiccated coconut on the top.
    
    Leave to cool on a wire rack then tuck in with a cuppa (preferably with your feet up!).