We cut out the raw sugar, And use one one cup of brown if this is for the kids for breakfast.
Blueberry Oat Flour Breakfast Cake
by Batter to Bake
Ingredients:
3 cups of gluten free oat flour ( if you are not gf then just three cups of oats processed to flour)
1 1/2 cup of raw brown sugar ( we make our own with raw sugar and molasses)
1/2 cup raw sugar ( optional)
1 stick of unsalted softened butter OR 1/2 cup of coconut butter (this recipe used coconut)
1 medium puréed Banana
2 single serve containers of blueberry Greek yogurt
1/4 cup of plain Greek yogurt
5 eggs
2 tsp gf vanilla extract
1 cup blueberries
1 tsp baking powder
1 tsp baking soda
1 pinch of salt
Directions:
1. Preheat oven to 350 degrees.
2. Butter or oil a bundt pan and set aside.
3. In a small bowl rinse blueberries and set aside in paper towel.
4. In a large mixing bowl begin to beat your five eggs until a light yellow.
5. Add in your sugar and begin to beat.
6. Add your butter and vanilla and mix until creamy.
7. Add your banana and yogurt and beat about three to five minutes.
8. Add the salt, baking soda and baking powder to your oat flour mixture and begin to add to your wet mix one cup at a time.
9. Add your blueberries and stir gently.
10. Pour into your pan and bake 1 hour on center rack ( or until toothpick inserted comes out clean)
11. Allow to cool completely before removing it from pan.
