Blueberry Oat Cakes
● 2⁄3 cups Anthony’s Goods Oat Flour ● 2⁄3 cups almond milk ● 1egg ● 1 ripe banana, mashed ● 1⁄2 tbsp orange blossom water (or 1 tsp vanilla extract) ● 1⁄2 tsp baking powder ● 1 tsp Anthony’s Goods Cassia Cinnamon Powder ● 3⁄4 cup fresh blueberries ● Anthony’s Goods Shredded Coconut, for topping
These oat cakes aren’t like your traditional cake. Think more along the lines of a smooth baked oatmeal in the form of an individual mug cake, sweetened with banana and dotted with juicy, bursting blueberries. 1. Preheat the oven (or use a toaster oven!) to 375F. 2. In a large bowl, mash the ripe banana with a fork. Mix in the rest of the ingredients and pour them into small ramekins. 3. Bake for 20 minutes, until the center has risen a little. 4. Top with shredded coconut and serve warm.