Muffin flavored with apple crumble
Desserts from world
Oat, blueberry and coconut cake
Oat, blueberry and coconut cake
ready in
12 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
An idea for a delicious breakfast with a hint of sweetness!
preparation
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.
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.
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.
step 4
After the cooking time, remove from the oven and let it cool completely. Cover with food wrap and refrigerate for one night.
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.
step 6
Transfer the cake into a bowl and garnish with the almonds, the remaining coconut and the blueberry sauce.