Lemon Blueberry Cake

³ Description

Yummy mini cakes with lemon and blueberry- the perfect sweet snack

² Ingredients

•  1 fl oz Fresh Lemon Juice
•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1/2 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  3/4 cup Egg White
•  3/4 cup Blueberries
•  1 tsp Baking Soda
•  2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  2 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  6 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1 serving (serving = 1 tbsp) Yerba Prima Psyllium Whole Husks
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original

q Directions

-1/4c coconut flour
-1/2c rolled oats
-1Tbs whole psyllium husk
-1tsp baking soda
-2 scoops vanilla vegan protein powder
-1/2c 0% greek yogurt
-3/4c egg whites
-1/4c almond milk
-2tsp lemon extract
-2Tbs lemon juice
-2Tbs lemon zest
-30 drops stevia
-3/4c blueberries

1. Grind oats and psyllium husks into powder
2. Mix together oats, psyllium, coconut flour, protein powder
3. Add yogurt, egg whites and almond milk and mix well
4. Stir in lemon extract, lemon juice and stevia (adjust these ingredients to taste)
5. Fold in blueberries, adding a little at a time
6. Pour into molds* and bake at 325 for ~45min (depending on mold)
*You can use a cupcake pan (12), mini cake mold (8), or a 6" round cake pan

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