Made almost entirely by my daughter's little hands — a sugar-free blueberry cake sweetened with apples and carob, happy at breakfast, snack time, or beside evening tea.
Makes about 16 slices
Nutrition (per slice, estimated)
- Calories: ~200 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 25 g
- Fibre: 2 g
Estimated values.
Ingredients
- 3 eggs
- 3 medium apples, peeled
- 1 cup lactose-free milk (blended with the apples)
- 1½ çay bardağı (about 150 ml) carob molasses
- 1 çay bardağı (about 100 ml) vegetable oil
- 1 packet (10 g) baking powder
- 1 dessert spoon vanilla
- 2 cups einkorn (siyez) flour
- 1 cup wholewheat flour
- 2 cups fresh or frozen blueberries
- Optional: honey to drizzle after baking
Method
- Blend the peeled apples with the milk; combine with the beaten eggs.
- Add the remaining ingredients and fold together with a wooden spoon.
- Divide between buttered cake tins.
- Bake in a preheated oven at 180 °C for about 20 minutes; drizzle with honey if you like.
Originally shared on our Instagram.