Blueberry Yogurt Cake

Preparation: 10 minutes

Baking: 50 minutes

Serves: 8

Ingredients:

• 250 g almond meal

• 3 tablespoons honey or maple syrup

• 1 ½ teaspoons baking powder

• 250 g organic Greek whole milk yogurt (sugar content should be no more than 6 g)

• 2 organic eggs

• ¼ cup organic extra virgin coconut oil or olive oil

• 2 teaspoons vanilla extract

• 1 cup blueberries (fresh or frozen)

Method:

• Preheat oven to 180C (350F) and grease and line a 20cm cake tin with baking paper.

• Mix almond meal and baking powder in a medium bowl.

• Mix in the honey, yogurt, eggs, coconut oil and vanilla.

• Pour the mixture into the prepared tin.

• Scatter over the blueberries and bake for 40 minutes or until a skewer inserted in the middle comes out clean.

• Cool in the cake tin.

• You can serve it with plain yogurt or mix a bit of maple syrup in with the yogurt.

Nutrition (per serve):

Calories 186, Fat 12.8 g, Sat. Fat 7 g, Carbs 11 g, Sugar 9 g, Fiber 1 g, Protein 6 g