Recipes

Ingredients

• 300 g oatmeal
• 6 eggs
• 50 g shredded coconut
• 150 g (frozen) blue berries 
• 150-200 ml water 
• 100 g raw nuts
• 1 hand pumpkin seeds
• ½ Coffee cup sesame seeds
• 4 tablespoons olive oil
• Cinnamon
• Silicon cake form (or 2x silicon muffin forms for 6 muffins)

Preparation

1. Preheat oven on 175 degrees.  Cut dried apricots and figs in small pieces.
2. Blend the 6 eggs with (a lot!) cinnamon for at least 1 minute.
3. Mix oatmeal, water (150-200 ml) and olive oil and blend for 30 seconds. 
4. Use a spoon to mix the blue berries, nuts and seeds. Don't blend them.
5. Put the mixture in cake form of muffin cups.
6. Cook the cake for 40-45 minutes and the muffins for 20-24 minutes in the oven.
7. When the cake is ready let it cool down by taking it out of form.
8. Slice up the cake, wrap in foil  and keep some in the fridge. The rest will be kept in the freezer for any time you need it!

Snack