• 150g gluten-free oat flour
  • 120ml plant-based milk
  • 150g medjool dates (pitted)
  • 50g extra virgin olive oil or ghee
  • 65ml lemon juice
  • 2 eggs
  • 2 tsp baking powder
  • 150g fresh blueberries
  • Topping: 200g coconut yogurt, 3 tbsp blueberry compote or sugar-free blueberry jam


Blend 150g medjool dates with 65ml lemon juice, 50g olive oil or ghee, and 2 eggs. In a separate bowl, mix 150g gluten-free oat flour, 2 tsp baking powder, and 150g fresh blueberries. Combine the dry ingredients with the blended wet ingredients. Pour the batter into a greased rectangular mold and bake at 180°C (356°F) for 40 minutes. While the cake is baking, mix 200g coconut yogurt with 3 tbsp of blueberry compote or sugar-free blueberry jam. Once the cake is cool, pour the topping over it.

It's made with oat flour, plant-based milk, medjool dates, extra virgin olive oil or ghee, lemon juice, eggs, baking powder, and fresh blueberries, offering natural sweetness and nutritional benefits.


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