Ingredients
2cupsorganic white self raising flour or spelt, plain, or all purpose flour(s)
½ cup coconutdesiccated or shredded
1cupnatural granulated sweetener or sugar of choice
1tsp.baking powder 3 tsp. if using spelt, plain or all purpose flour(s)
¾ cup apple sauce or light butter of choice
2Tbsp.plain low fat greek yoghurt
2eggslightly beaten
1Tbsp.vanilla extract
⅔ cup almond milk unsweetened , or any skim/low fat milk
1cupblueberries fresh or frozen , tossed with 1 tablespoon extra flour
Preparation
Preheat oven to 176C | 350F. Line a medium-large sized loaf cake tin with baking/parchment paper. Set aside.
In a large bowl, combine flour, coconut, sweetener/sugar and baking powder.
Make a well in the centre of the dry mix and add apple sauce, yoghurt, eggs, vanilla and milk. Mix well being careful not to over beat the batter.
Pour half the batter into prepared cake pan and add half the blueberries over the batter.
Pour in the remaining batter and top with remaining blueberries.
Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes clean.
Allow to cool for 10 minutes before transferring onto a wire rack. Dust with a little icing sugar for an extra kick!
