Monday, May 27, 2013

Blueberry Buttermilk Healthy Breakfast Cake

I must confess I got inspired by another recipe for a blueberry buttermilk breakfast cake, BUT I heavily modified it by substituting most ingredients and I changed and adjusted amounts as well.

So here is my version of this delicious, but not so full of guilt sweet breakfast or morning snack. And since I eat sweets once a week, I feel even less guilty - because it´s Friday and Friday is my sweet day! :)

1 cup organic spelt flour
3/4 cup rye and wheat flour (we get it as a blended flour in grocery shops here in Sweden)
1/4 cup oat flour (we make our own from oat flakes)
1/3 cup unsalted margarine or butter
3/4 cup raw sugar
1/4 cup birch sugar or agave syrup (optional, you can keep the sweetener amount at 3/4 cup if you want)
2 tbs lemon juice
1 egg
2 cups blueberries
1 cup buttermilk (in Sweden called "Filmjölk")
2 tsp baking powder
1/2 tsp salt

  • pre-heat oven on 200°C (or 350°F)
  • put butter or margarine in a saucer and turn on the heat
  • once butter is semi melted, add sugar, lemon juice and egg and whisk thoroughly, until creamy
  • add buttermilk to the cream
  • in larger bowl blend all the flours together, add baking powder and salt
  • mix the creamy mixture with the flour properly, creating a rather thick batter
  • mix in the blueberries
  • grease a glass or ceramic baking dish and pour batter in
  • bake until done (top should be golden like the one on the picture). Around 20-25 minutes should do.You can also leave it in the oven switched off if you need a few more minutes to get it done.

That´s it! It contains way lower GI levels than most cakes and pies out there, plus it contains good quality sources of the carbohydrates such as spelt, rye and oats. Multigrain is always better than pure white wheat flour. 

This pie is purposely not too sweet and I find it really suitable as a breakfast to start the day with good balance of carbs, proteins, fat and fiber.

Good Appetite!

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