A blueberry oatmeal cake - your future favorite recipe. It's healthy, easy, nutritious, and amazingly yummy. Get the recipe here!
Makes: 10 oatcakes
Time: 45 minutes
Age: 18 months +
Ingredients:
175g rolled oats
110ml water
50g unsweetened natural yoghurt
50g blueberries
3 Tbsp goji berries
2 Tbsp sunflower oil
1 Tbsp almonds
1 Tbsp smooth organic almond butter
1 tsp pine nuts
1 tsp pumpkin seeds
1 tsp cinnamon
Instructions:
- Preheat oven to 180C and line a baking sheet with parchment paper.
- In a blender or food processor, grind the oats to make a coarse flour.
- In a bowl, mix the oat flour, oil and cinnamon.
- Heat the water until warm and pour it in the flour, stirring with a spoon until you can form a dough with your hands.
- On a sheet of parchment paper, roll out the dough to a thickness of 3-4mm.
- With a round cookie cutter or a glass, cut the dough into circles and place them on the baking tray.
- Bake in the oven for 15-20 minutes or until golden brown.
- Let the oatcakes cool completely on a wire rack.
- Meanwhile, mix the almond butter and yoghurt to make a smooth cream and spread it thinly on each oatcake.
- Grind the almonds, pumpkin seeds and pine nuts. Half the blueberries and goji berries.
- Top each oatcake with the berries and sprinkle over the nuts and seeds.
- You can store extra oatcakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Add your toppings just before serving.
Enjoy!
Nutrition Information Typical Values:
| Nutrient | per 100g | per serving (42g) |
| Energy |
1367kJ/ 327kcal |
574kJ/ 137kcal |
|
Fat of which saturates |
16g 2g |
6.5g 0.9g |
|
Carbohydrate of which sugars |
35g 5.6g |
15g 2.4g |
| Protein | 8.7g | 3.6g |
| Salt |
0.12g |
0.05g |
| Thiamin (B1) | 0.33mg (30%) | 0.14mg |
| Riboflavin (B2) | 0.24mg (17%) | 0.1mg |
| Biotin (B7) | 12ug (24%) | 5.04ug |
% reference intake of an average adult (8400kJ/2000kcal)