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Blueberry Oatmeal Cake

Blueberry Oatmeal Cake

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)