Healthy Blueberry Snacking Cake 🫐🍰

• Naturally sweetened with maple syrup
• Soft, moist texture little ones enjoy
• Made with simple, nourishing ingredients
• Perfect for breakfast, snacks, or dessert
• Freezer-friendly for busy days

• Almond flour provides protein, vitamin E, and healthy fats
• Oats add fibre to support digestion
• Peanut butter adds plant-based protein and energy
• Eggs provide protein, B vitamins, and choline
• Blueberries are rich in antioxidants and vitamin C
• Coconut oil or avocado oil adds healthy fats

• Serve warm for breakfast with a dollop of yogurt
• Slice into squares for lunchboxes or snacks
• Enjoy as a healthier dessert with fruit or whipped cream
• Freeze individual slices for an easy grab-and-go option

• Mixing bowl
• 8×8 or 9-inch square baking dish

• 1 cup almond flour
• 1/2 cup instant oats
• 1/2 tsp baking soda
• 2 eggs
• 3/4 cup peanut butter
• 1/4 cup coconut oil or avocado oil
• 1 tsp vanilla extract
• 1/3 cup maple syrup
• 1/2 cup blueberries (fresh or frozen)

• Oats: quick oats or oat flour work well
• Peanut butter: almond butter, cashew butter, or sunflower seed butter
• Maple syrup: date syrup, or honey for 12 months+
• Coconut oil: melted butter or avocado oil
• Eggs: flax eggs or chia eggs for an egg-free version
• Blueberries: fresh or frozen both work

1. Preheat oven to 350°F (180°C).
2. Add eggs, peanut butter, oil, maple syrup, and vanilla to a bowl and whisk until creamy.
3. Add almond flour, oats, and baking soda, then mix until combined.
4. Fold in the blueberries.
5. Transfer to a lined or greased baking dish and add a few extra blueberries on top if desired.
6. Bake for 20–23 minutes, until a toothpick comes out clean.
7. Cool, cut into squares, and enjoy.

Suitable from 12 months+. Because this cake contains peanut butter and a denser cake texture, serve in small, soft pieces and make sure your little one is comfortable managing this texture.

If eating within a day, you can keep the cake covered at room temperature.

Store in an airtight container in the fridge for up to 4 days.

Slice and freeze individually for up to 2 months.

Thaw overnight in the fridge, then warm in the microwave or oven, or enjoy cold straight from the fridge.