Veggie stir fry recipe + reducing food waste

Peach and blueberry greek yoghurt cake

Peach and blueberry greek yoghurt cake

Stone fruits are finally back in season and I have been taking full advantage of that these past two weeks! I have especially been stocking up on cheap (and super yummy) peaches, so prepare to get spammed with peach recipes the next couple of weeks! I have 3 new recipes lined up already, but I will try to spread them out a bit, so there is something other than peaches on here ;)

The first peach recipe is this delicious and super easy peach and blueberry greek yoghurt cake. It is based on this yummy recipe by Julia’s Album, but I healthified it and cut out the white flour, butter and refined sugar – I promise that it still taste absolutely amazing though! ❤︎

Peach and blueberry greek yoghurt cake

Ingredients:
2 deciliter (equals 0.8 cup) buckwheat flour
1 deciliter (equals 0.4 cup) oat flour (rolled oats blended into flour)
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla powder
1/2 teaspoon cinnamon
1 deciliter (equals 0.4 cup) coconut sugar
1 deciliter (equals 0.4 cup) skyr or greek yoghurt
2 eggs
3 tablespoons coconut oil
2 deciliter (equals 0.8 cup) blueberries*
2 large peaches, sliced

*frozen are fine, but preferably let them thaw a bit first

Peach and blueberry greek yoghurt cake Peach and blueberry greek yoghurt cake

Directions:
Start by preheating your oven to 175 c / 350 f. Then add the dry ingredients (buckwheat flour, oat flour, baking powder, baking soda, pure vanilla powder, cinnamon and coconut sugar) to a bowl and mix well. Add the skyr/greek yoghurt, eggs and coconut oil to the bowl as well and mix until you have a smooth cake batter. Pour the batter into a greased springform cake tin lined with baking paper (I used one that is 24 cm in diameter). Top the cake with the sliced peaches and blueberries. Bake for about 40-45 minutes at 175 c / 350 f until the cake turns golden, and the tester comes out clean in the center – keep an eye on it, the baking time might vary from oven to oven. When the cake is done let it rest for about 20-30 minutes before taking it out of the cake tin, but serve it while it is still warm. Enjoy!

Peach and blueberry greek yoghurt cake

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