Apple & Blueberry cake

This recipe uses a total of 4 cups of fruits, so yes, it is loaded with micronutrients and antioxidants and tastes amazing if you like fruity sweet snacks. You can replace the almond flour with additional gluten-free flour blend if you have a nut allergy, and you can also use regular all-purpose flour. As for yogurt, feel free to choose your preferred brand, any of them will work.

Apple & Blueberry cake

Serves: 16 squares Prep time: 15 mins Cook time: 40–45 mins

Ingredients:

• 2 apples (2 heaped cups)

• 2 eggs

• 3/4 cup coconut sugar

• 1 tsp vanilla extract

• 1/4 cup plant-based milk (I used oat milk)

• 1/3 cup yogurt (I used Oatly Greek style)

• 1/2 tsp cinnamon

• dash of nutmeg

• 1 + 1/4 cup gluten-free flour blend (I used Doves farm plain white)

• 1/4 cup almond flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 cups frozen blueberries

Instructions:

1. Preheat the oven to 180 degrees and line a brownie tin with baking paper.

2. Wash, peel, and chop the apples into small cubes, then set aside.

3. Whisk the eggs with coconut sugar, vanilla extract, milk, yogurt, cinnamon, and nutmeg.

4. Add the gluten-free flour blend, almond flour, baking powder, and baking soda, and combine well.

5. Stir in the chopped apples and transfer the batter into the baking tin.

6. Add the blueberries on top of the cake, distribute evenly and gently press them down with your palm.

7. Transfer the cake to the oven and bake for about 40 minutes. I baked mine for 42 minutes, so I do recommend checking on the cake regularly after 30 minutes. Use a fork or toothpick to check if it's ready. Either of them should come out clean.

8. Let the cake completely cool before slicing it.

9. Store it in an airtight container and consume it within 2–3 days.