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Hi, lovelies! Here I am again, I will probably not manage to upload new recipes every day anymore, but every now and then I will share my favorites with you. This one is definitely one of them! My latest obsession is to bake with quinoa, never thought it would work or taste good, but I have tried it out several times now and really LOVE it!

I have also shared this cake with my lovely friend Aishlinn @trucklife-family, and she approved:) So you know it's worth trying out!

Blueberry Cake

Gluten free
refined sugar-free
vegan
juicy and easy to prepare
addictive
healthy ingredients

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RECIPE

1 tbsp psyllium husk
1 cup oat flour (blend rolled oats until you get a fine flour)
1/3 cup coconut flour or 1/2 cup coconut rasp
1/2 cup cooked quinoa
1/2 cup coconut blossom sugar
10 dates, pitted (the better the quality the better the taste)
1 cup water or any plant-based milk
1 tbsp apple vinegar
1 tsp baking powder
4 tbsp coconut oil, cold-pressed
1 1/2 (or 2 cups) cup blueberries

Method:

Method: 1. Blend the dates with the apple vinegar, water/plant-based milk, coconut oil, quinoa, and psyllium husk until you get a nice cream. 2. Mix the dry ingredients (the flours, coconut sugar, and baking powder) in a separate bowl. 3. Add the cream to the dry mix and combine with a spoon, fork or a hand mixer. The batter should be quite thick! 4. Preheat the oven to 180-degree Celsius. 5. Pour the batter into a cake mold covered in parchment paper. Top with the blueberries. 6. Bake for 40-45 minutes or until golden and you can put a knife in the middle and it comes out clean. 7. Let the cake cool down. 8. Enjoy!

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We are super busy preparing everything for our move to Sweden, but today we took a short break for a swim in the sea and soaking in some sun, which was well needed. Will miss the sea a lot!

Let's keep it short, and see you soon again with another delicious recipe!

Love, Niina

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