Pre-heat the oven to 180°.
In a bowl, mix the eggs and coconut milk, whisk well until it turns in to a smooth mixture. Then add the oats, mixed nuts, apple cubes, and blueberries.
Poor the mixture in to a loaf pan (I use a flexible one). Sprinkle with almond slivers and place in the oven for 20 minutes.
After baking, take the cake from the oven and decorate it with raspberries.
Tip: Since there is no sugar added to the dough in this recipe you can serve it with some maple syrup or honey on the side.
Are you intolerant to eggs? Eggs can be replaced by using a ‘flax egg’. To replace one egg, mix a tablespoon of ground flax seeds with three tablespoons of water and let it thicken in the refrigerator for 15 minutes. This creates a jelly-like substance, which you can mix in to the dough.
- Recipe inspired by a breakfast idea from Pascale Naessens -