3/4 cup spelt flour
1/4 cup all-purpose flour
1/2 cup finely chopped rolled oats
1/4 cup sunflower seeds
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup maple syrup
1/2 cup soy or rice milk (or regular milk)
1/4 soy or regular yogurt (optional)
1/3 cup oil
blueberries (fresh or frozen)
3 tablespoons butter
3 tablespoons maple syrup
a pinch of salt
1/4 cup powdered sugar
Pre-heat oven to about 180 celcius (350 fahrenheit).
Combine flours, oats, sunflower seeds, baking soda, salt, and cinnamon.
In another bowl combine egg, syrup, milk, yogurt, and oil.
Add the wet ingredients to the dry ingredients.
Pour half of the batter into a greased form, spread out evenly.
Add a layer of blueberries to cover the entire area of the form.
Cover the blueberries with the rest of the batter, spread out evenly.
Bake for about 40 minutes, until the top is golden brown.
For the glaze, melt the butter in a pan, then add the other ingredients and stir
constantly until the sugar is completely dissolved.
Pour the warm glaze over the cake and let it sit until the cake is completely cool.
This is a very dense cake that I would recommend with tea or coffee, it is very similar to a healthy breakfast muffin. I suppose it could work as a healthy dessert too! It is also easy to make a vegan version with egg substitute. I am not sure how to make a vegan glaze but it's probably very easy to find a recipe for that too.
I was inspired by this recipe by Kate from Cookie and Kate.