A delicious treat for breakfast or as a dessert. A quick, one pot blender recipe, you can make these the night before and pop them in the oven at breakfast time for a piping hot blueberry pudding. Delicious with a dollop of coconut cream or yoghurt. Who says you can’t eat dessert for breakfast?
2 organic free range eggs
3 tbsp maple syrup (or other preferred sweetener, rice malt syrup or honey would work)
30g buckwheat flour
50g almonds (pre soaked if possible)
2 tbsp almond milk
45ml coconut cream from a tin of coconut milk (the cream is on the top of the can, put it in the fridge to firm up to make it easier to get)
150g blueberries (I used frozen)
1-2tsp coconut oil to grease ramekins
1 ½ tsp coconut sugar
Preheat oven, 190 / gas mark 5. Put all the ingredients apart from the blueberries and coconut oil in a good blender and blend until completely smooth. Grease 3 small ramekins with coconut oil and divide the mixture between them, it should fill them to a level of ¾ full. Add the blueberries – approx 50g in each ramekin (press them down until its packed with them). Sprinkle each ramekin with some coconut sugar.
Bake for 25 to 30 minutes or until the top of the cake is just set.
DAIRYFREE / REFINED SUGAR FREE / GLUTENFREE