healthy eating my way (allergy friendly)
So my cousins and me picked about 3 liters of blueberries just outside the house today, and then I had to go into my creative self to figure out what to do with it all. I still have some left, but here is one of the things I made:) Enjoy.
1 dl coconut oil
1 dl butter (of your choice)
2 dl sukrin ( or the sweetener that your heart desires)
3 dl spelt flour
2 tsp baking powder
1 tsp vanilla extract
3/4 dl heavy cream(fløte)
1 dl lactose free milk
4 dl blueberries
2 tsp rapeseed oil (raps olje)
Pre-heat oven to 200 C or 350 F.
1.Coconut oil, butter and sukrin (sugar) gets mixed well together, to its light and fluffy.
2.Add the egg, and stir it well in.
3. Add the remaining ingredients except for the blueberries
4. This is a tips: to prevent all the blueberries to fall into the bottom of your cake. Take some flour, and stir the blueberries in them.
5. Take the rapeseed oil, and use it to “butter up” the chosen cake form/mold.
6. Then add the blueberries after you have put you cake dough in the form. Use a spoon and press them down.
7.Cook the cake for about 20 minutes. Use a fork to see if the cake is done. If there is no dough on the fork, the cake is done.
2 dl sukrin confetti sugar ( or normal confetti sugar)
4-5 tbs of blueberry jam (make your own, by just taking some blueberries, and some water and mash them up)
To get the right thickness just add either confetti sugar or more jam.