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Oat, blueberry and coconut cake

ingredients

servings

4

Oatmeal

40 grams

Ginger powder

to taste

Active dry yeast

2 grams

Natural sea salt

to taste

Skimmed milk

190 mL

Vanilla extract

1/4 teaspoon

Maple syrup

2 teaspoons

Blueberries

80 grams

Muesli

20 grams

Coconut

8 grams

Sliced almonds

10 grams

Desserts from world

Oat, blueberry and coconut cake

Oat, blueberry and coconut cake

vegetarian with gluten with lactose

ready in

12 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Oat, blueberry and coconut cake

An idea for a delicious breakfast with a hint of sweetness!

Oat, blueberry and coconut cake step 1

step 1

Preheat the oven to 180 ° C and prepare a 10 cm diameter baking paper. Pour the oat flakes, ginger, baking powder, salt, milk, vanilla extract and maple syrup into a bowl and mix to mix well.

Oat, blueberry and coconut cake step 2

step 2

Gently combine half of the blueberries and pour the mixture into the previously oiled cup. Bake for 20-25 minutes. In another bowl bowl mix the muesli with half of the flaked coconut.

Oat, blueberry and coconut cake step 3

step 3

Bone the cake and sprinkle with the mixture of muesli and coconut. Bake again and continue to cook for another 20-25 minutes or until the top is crisp and the mixture is cooked.

Oat, blueberry and coconut cake step 4

step 4

After the cooking time, remove from the oven and let it cool completely. Cover with food wrap and refrigerate for one night.

Oat, blueberry and coconut cake step 5

step 5

Place the remaining blueberries with a tablespoon of water in a small pan and cook with a lid on medium-low heat for 5 minutes or until the consistency is thick and syrupy. Remove from heat and gently crush the blueberries on the sides of the pan with a fork.

Oat, blueberry and coconut cake step 6

step 6

Transfer the cake into a bowl and garnish with the almonds, the remaining coconut and the blueberry sauce.

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