Ingredients
- Cake:
- 1 cup/90g/3 oz rolled oats blitzed to make flour
- 1 cup/90g/3 oz Almond meal
- 2-3 tbsp/28-42g/1-1.4 oz Natvia
- 3 tbsp/60ml Melted coconut oil
- 2 each eggs or flax eggs
- 2 tsp baking powder
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1-2 tbsp/20-40ml/0.7-1.4 oz Almond Milk
- Jam layer:
- 1 1/2 cups/225g/7.9 oz ripe strawberries, chopped
- 2 tbsp/40g/1.4 oz sugar free berry jam
- Top Layer:
- 1/2 cup/45g/1.5 oz Oats
- 1/4 cup/45g/1.5 oz pepitas/sunflower seeds
- 2 tbsp/14g/0.5 oz Flax seeds
- 1/2 tsp Cinnamon
- 1/3 cup/30g/1 oz Shredded coconut
- 1 tbsp/20ml Coconut oil
- 1-2 tbsp/14-28g/0.5-1 oz Natvia
| Servings 6-8 slices |
Directions
- Mix everything together adding a little extra milk if needed.
- Spook into a round cake tin lined with baking paper.
- Mix up berries and jam and cover the cake batter.
- Mix up all crumble ingredients and crumble over strawberry layer.
- Bake at 180C for 30-40 mintes, or until bottom later is cooked.
