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Watching a documentary by the idol Michael Pollan called cooked, which I actually recommend to anyone interested in food and food, he mentioned something I’m 100% in favor: do you want to eat an entire box of cookies? So make the recipe yourself and eat as many as you want.
The lack of time in the routine made us more and more adept at the industrialized, who in turn began to bring thousands of sensitivities, allergies and metabolic problems due to so many chemical additives (mainly stabilizing and dyes) than our The body does not recognize and reacts causing such imbalances.
So don’t think twice before venturing and making your bread, or whatever.
This recipe was an adaptation, I made the version without wheat, but feel free to change the flours. This is kind of my foundation for cakes, I’m just changing the fruits or flours. You can use blackberry instead of blueberry, or else dark chocolate chips… Swap the yogurt for a crumpled banana or use traditional yogurt instead of goat.
For the oatmeal, simply beat the oats in a blender until very thin. The original recipe also had a glaze, but I passed that part. You can put a fruit jelly without added sugar or a butter when eating!
Recipe
yields a rectangular shape like that
Stuff
- 3/4 cup coconut oil, melted and slightly cooled
- 1 cup sugar demerara or demerara or xylitol if you want a sugar-free version.
- 3 eggs, room temperature
- 1/2 teaspoon. vanilla extract
- 2 tablespoons of lemon zest
- 1/2 teaspoon. sea salt
- 1 cup unflavored goat yogurt (or unflavored regular)
- 1/4 cup of lemon juice
dry part
- 1 cup rice flour
- 1 cup oat flour
- 2 tablespoons. Flaxseed Flour (You can beat the flaxseed until it is well ground)
- 1 teaspoon. baking powder
- 1/2 teaspoon of baking soda
- 1 cup fresh or frozen blueberries
Directions
- Preheat the oven to 350 degrees F or 180 degrees C.
- In a medium bowl, mix the coconut oil with the sugar (you can use a mixer or mix it with a spoon or fouet). It will include one egg at a time to mix well. Then, include the vanilla, lemon zest, sea salt, yogurt and lemon juice.
- In another bowl, mix the dry ingredients well with the wet ones.
- Line the baking sheet with parchment paper or just grease it with coconut oil and rice flour.
- Place half of the dough on the baking sheet, pour the blueberries and place the rest of the dough.
- Bake for 1 hour and 10 minutes approximately and put a toothpick to see if it is ready.
- Wait for it to cool and take it off the baking sheet!
Lime Blueberry Loaf Cake
I Made a Wheat-Free Version of the Original Recipe, But Feel Free to Go With The Flour Of Your Choice. This is actually a good base for cakes, the ratio of ingredients works perfectly. You can replace the blueberries for different fruits or maybe dark chocolate drops, change the yogurt for 1 mashed banana, and so on.
This is a very moisture cake recipe and you can eat it with whatever you like, nut butter, fruit jam, butter…. endless options!
makes one 9×4 loaf
adapted from food and wine
reciprocate
ingredients
3/4 Cup Coconut Oil, Melted and Slightly Cooled
1 Cup Natural Cane Sugar
3 Eggs, Room Temperature
1/2 TSP. vanilla extract
2 TBSP. lemon zest
1/2 TSP. sea salt
1 cup plain goat yogurt (or regular)
1/4 Cup Lemon Juice
dry ingredients
1 cup Superfine Brown Rice Flour
1 cup oat flour
2 TBSP. flaxmeal
1 TSP. baking powder
1/2 TSP. baking soda
1 Cup Blueberries, Fresh or Frozen
instructions:
- Preheat the Oven to 350. Grease a 9×4 Loaf Pan and Line It With Parchment.
- Using a Wooden Spoon or Electric Mixer, combine the Coconut Oil and Sugar until well combined. add the eggs, one at a time until well mixed, then add the remaining ingredients.
- In a different bowl, combine the dry ingredients.
- Combine both wet and dry mixtures and mix it really well with a spoon.
- Pour Half of the Mixture into the Loaf, add the blueberries and cover with the other half of the daughter.
- Place the loaf on the middle of the rack inside your over for about 1 hour and 15 minutes. Wait until golden.