INGREDIENTS:
- 4 tablespoons coconut oil
- 2/3 cup brown sugar
- 2 eggs
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 cup certified gluten free oats, ground
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8-10 large blackberries, diced
INSTRUCTIONS:
- Preheat oven to 350°F
- Place a skillet over a low flame and add the coconut oil to it.
- When the coconut oil begins to melt, stir it well so the oil melts before it gets too hot.
- Turn the stove off, remove the skillet from the heat and vigorously stir in the brown sugar.
- Add in the milk, stirring vigorously.
- Then stir the two eggs in (making sure that the mix is not warm or the eggs will be cook and scramble before they've had a chance to bake in the cake).
- Fold in the vanilla, salt, oats, baking powder, and chopped blackberries.
- Pop skillet into oven and bake for 30 minutes.
- Allow to cool, then slice.
Source: Runnin Srilankan
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