No products
Product successfully added to your shopping cart
There are 0 items in your cart. There is 1 item in your cart.
PINEUT BLUEBERRY CAKE - What. Top. Fruits! Fruit as fruit should be. No hassle with peeling. No juice up to your elbows. No bulging fruit bowl or gym bag. No, none of that. Just eat a handful of these vitamin bombs and top up your energy levels. Another benefit of the blueberry; they also work very well in cakes. They taste and look awesome!
This product is no longer in stock
More info
PINEUT BLUEBERRY CAKE
Ingredients:
self-raising flour (WHEAT flour, E500, E503, E450), cane sugar, OATS (19%), desiccated coconut and freeze-dried blueberries (3%)
Add yourself:
180gr melted butter, 4 eggs and a dash of salt (to taste)
How to make it?
Preheat the oven to 175℃ (electric) or to 160℃ (convection)
Turn the mixer to a low setting and mix the eggs, the melted butter and a pinch of salt until smooth.
Add the contents of the bottle and gently mix together with a spatula. Stir to an even mixture.
Grease the caking tin and spoon in the mixture. Place the tin in the centre of the oven for 60 - 70 minutes. Check the cake a couple of times with a skewer. If batter still sticks to the skewer, leave it to bake a bit more. When the skewer comes out clean, the cake is ready. Please note that the stated baking times are guidelines and may differ per oven.
Prefer vegan? Easy PEAsy!
Substitute the butter for an equal amount of margarine and the eggs for a chia seed paste (1 tablespoon of chia soaked in 3 tablespoons of water equals 1 egg).
Serving tip:
Serve with a generous dollop of Greek yogurt!
Netto weight:
315 g
Nutritional value:
energy: 1645 kJ /392 kcal, fat: 5,80 g, of which saturated fatty acids: 3,75 g, carbohydrates: 75 g, of which sugars: 36g, protein: 10 g, salt: 0,23 g
