Recipe
Ingredients
Cake base:
1 ½ cup + 2 tablespoons oat flour
¼ cup unsweetened apple sauce
¼ cup melted plant sterol
¾ cup coconut sugar
2 large eggs
1 ¼ cup fresh blueberries (can sub with frozen- no need to thaw)
¼ teaspoon salt
1 ½ teaspoon baking powder
Crumble topping:
¼ cup plant sterol, softened
4 tablespoons oat flour
3 tablespoons coconut sugar
1 teaspoon ground cinnamon
Method:
1.) Preheat oven to 350F and line an 8x8 pan with parchment paper.
2.) In a large bowl combine the oat flour, coconut sugar, baking powder and salt. Make a well and in the center add the plant sterol, eggs, and unsweetened applesauce.
3.) Using a rubber whisk mix together. Then gently fold in blueberries. Pour batter into prepared pan.
4.) In a small bowl combine the crumble toppings. For this I find it easiest to use my clean hands to crumble the topping together. Spread out over batter, gently pressing crumble into cake.
5.) Bake for 40-50 minutes, till passes toothpick test, enjoy!
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