Blueberry Cake for Breakfast!
| Cecilia Kitic
Who said you can't eat cake for breakfast! With this delicious prebiotic and protein packed start to the day your gut bugs will love you.
1/2 cup milk
1/4 cup maple syrup
1 tsp baking soda
1 tsp vanilla extract
2 3/4 cups almond meal / flour
3 tbsp Microbiome Essentials
3 cups blueberries (fresh or frozen)
Put aside the blueberries for now and mix together all of the other ingredients in a bowl.
Fold through the blueberries gently and transfer the mix to a baking dish.
Bake at 170 degrees C for 30 to 40 min. If it is cooking quickly on top you can cover with alfoil to keep it nice and moist.
Drizzle with yoghurt straight out of the oven, or pop in the fridge to enjoy over the next three days.
The blueberry cake is also great for freezing. Cut into breakfast portions and you can have a quick, prebiotic hormone loving brekky (or desert!) ready to go.