|2 1/2 cup||blueberries|
|1 tbsp||maple syrup|
|1 tbsp||avocado oil|
|1/3 cup||almond flour|
|1/3 cup||potato starch|
|1/4 cup||dessicated coconut|
|1/4 cup||coconut sugar|
|1/2 tsp||Robertson's baking powder|
|1/2 tsp||Robertson's bicarbonate of soda|
|2 tbsp||vegan coconut yoghurt|
|1 1/2 cup||plant-based milk|
|1 tsp||apple cider vinegar|
Preheat the oven to 140˚C.
Pour the blueberries, maple syrup and avocado oil into a casserole dish and mix well. Set the blueberry mix aside.
For the batter, mix all the dry ingredients in a large bowl.
In a separate cup, mix the plant-based milk with the apple cider vinegar and leave it for a minute.
Add the vegan coconut yoghurt to the dry ingredients.
Add the milk and apple cider mix to the dry ingredients.
Whisk the wet and dry ingredients until you have a creamy, pourable consistency then pour the batter mix over the blueberries.
Bake for about 45 minutes then leave to cool for about 30 minutes.
Add toppings of your choice and enjoy!
Reprinted with permission from Nondumiso Phenyane. For more recipes, follow her on Instagram.