Blueberry season is sadly coming to an end, so I made sure to have a field day in the woods where I scooped up as many berries as I could. Most of the blueberries went in the freezer but I also wanted to bake with freshly picked ones. There are so many delicious pastries which include blueberries but my choice landed on a blueberry banana cake! This cake is naturally sweetened and super moist! Don’t worry, you can treat yourself with this cake with a clean conscience.
1,5 dl blueberries
2 tbsp maple syrap
2 dl coconut milk
½ tsp bicarbonate
0,5 dl melted coconut oil
1,5 dl almond flour
1 dl wheat germ flour (I learned a new word!) or other 1 dl almond flour
Set the oven to 200 degrees Celsius. Mix the banana and coconut milk in a blender. Add the rest of the ingredients except the blueberries. Pour the mixture in a bowl, add the blueberries and blend carefully (keeping the berries intact). In the oven the cake goes and leave it for 50 min-60 min.
Until we meet again dear blueberries!