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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!  

    • Ingredients:

      130g wholemeal buckwheat flour
      65g self raising flour / buckwheat flour
      85g oats / gluten free oats
      2 teaspoons baking powder

      1/2 teaspoon baking soda 
      1/2 teaspoon ground cinnamon 
      pinch of salt 
      6 tablespoons vegetable spread
      35g coconut sugar
      35g unrefined cane sugar

      2 large eggs / egg replacer equivalent 
      2 teaspoons pure vanilla extract 
      100ml almond milk
      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 vegetable spread and sugars 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!).


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