Alkaline Blueberry Cake with Caramel Sauce
I love this recipe because it is so SIMPLE and delicious!
2 cups spelt flour
1 cup agave
Pinch sea salt
1 Tablespoon tahini
1/2 cup coconut milk
1 - 1 1/2 cup sparkling spring water
1-1 1/2 cup blueberries
Combine your flour, sea salt, agave and tahini. Mix in the coconut milk and slowly add in the sparkling water. Add in your blueberries (or whatever fruit you want to use) last. Set oven to 350 degrees, oil cake pan with grapeseed oil and pour batter. Bake for 20-15 mins or until lightly browned on top and on the edges.
1 part Agave
1 part Tahini
Simmer in a pan on low until thick consistency, adjust agave to the sweetness you desire.
I add the caramel sauce after i've let my cake cool for 10 mins.
I hope you all love it. Who is going to try?