Blueberry, Chia and Olive Oil Cakes

Name: Blueberry, Chia and Olive Oil Cakes
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 3 eggs; 1/2 cup of brown sugar; 1/2 cup olive oil; finely grated zest of 1 lemon; 1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean; 1/2 cup almond milk; 2 1/4 cup of self-raising flour; 1/2 cup of blueberries; chia seeds to sprinkle on top

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by Silvia Colloca

Cook and author

Dec 05, 2015

Silvia Colloca's health-focused dairy-free cakes are deliciously enhanced with blueberries and chia seeds.

3 eggs
1/2 cup of brown sugar
1/2 cup olive oil
finely grated zest of 1 lemon
1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean
1/2 cup almond milk
2 1/4 cup of self-raising flour
1/2 cup of blueberries
chia seeds to sprinkle on top

Method

1.

Preheat your oven to 180 C (350 F). Line a medium sized muffin tin with wrappers.
2.

Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved. Add oil, vanilla, and lemon zest and mix well.
3.

Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently.
4.

Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds.
5.

Bake for 20 minutes or until cooked through if tested with a skewer.