Blueberry Oatmeal Cake
Makes: 10 oatcakes
Time: 45 minutes
Age: 18 months +
175g rolled oats
50g unsweetened natural yoghurt
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
- 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.
Nutrition Information Typical Values:
|Nutrient||per 100g||per serving (42g)|
of which saturates
of which sugars
|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)