Oat Topped Coconut & Blueberry Cakes

Prep
20 mins
Cook
25 mins
Serves
10
Oat Topped Coconut & Blueberry Cakes

Ingredients

For the cake mixture

70g frozen blueberries (defrosted)

100g The Groovy Food Company coconut flour

175ml of coconut milk

25g The Groovy Food Company coconut sugar

3 medium eggs

1/2 tsp vanilla extract

1/4 tsp baking powder

2 tbsp melted The Groovy Food Company coconut oil

 

For the topping

35g rolled oats

10g The Groovy Food Company coconut sugar

5g desiccated coconut

10g The Groovy Food company coconut flour

1 tbsp melted The Groovy Food Company coconut oil

Directions:

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  1. Set your oven to 180 degrees and line a muffin tin with 10 cases.
  2. Combine the baking soda with the flour and set aside. Then whisk the eggs and combine them with the coconut milk and vanilla.
  3. Add in the melted coconut oil and mix together. Then add in the remaining dry ingredients and you will end up with quite a stiff mixture (don’t worry that’s how it’s supposed to be!).
  4. In another bowl weigh out all the ingredients for the topping and combine with a fork.
  5. Divide the mixture between the 10 muffin cases (it looks a little like cookie dough here) then lightly press 3-4 blueberries into the top of each one.
  6. Using a fork, scatter a little of the topping mixture on top of each one before popping in the oven for 25 mins.
  7. Let the cakes cool in their cases before you dig in!

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