Update & Granola Cake

It’s been a while since my last post. What happened? Time! I’ve been busy with all kinds of small things and in the end it sums up into a huge amount of time. Blogging takes time…not only time but you have to have a subject and pictures you wanna talk about. And we all know how it is when one lacks inspiration. Gotta be honest here 🙂

However, one of the bigger things that has been taking time is the search for a new apartment. Dave & I have been living in some kind of student apartment, and since David is finishing his studies this summer, we have to move out. We found a very nice apartment and I can’t wait for the moving in July.

Easter Selfie! Wearing “Pleasure Bomb” lipstick by MAC from the Riri collection.

We spent a lovely Easter weekend with David’s mom and his younger brother. It involved some good food and I’m really glad that Dave’s mom is respecting our diet habits with eating healthy and clean. Here I wanna share a lovely & guilt free Granola Cake recipe with you guys. No sugar, no gluten, no crap – amazing taste!

Here’s the recipe for the Granola Cake:

  • 5 dl Oats
  • 1 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1 tsp. Bourbon Vanilla
  • Pinch of Salt
  • 1/2 dl (around 50g) Finely chopped dried Apricots 
  • 2 Eggs
  • 1 dl Honey
  • 5 dl Milk

For the topping:

  • 1/2 dl Honey
  • 2 tbsp. Oil (Canola oil or Coconut oil)
  • 1 dl Seeds (I used Pumpkin and Sesame seeds)
  • Frozen Berries of your choice (I used Raspberry & Blueberry)

Directions:

Preheat the oven to 175°C.

Mix all the dry ingredients together and put in a pie form. In a bowl mix the eggs, honey and milk together and pour over the dry ingredients. Now combine the ingredients of the topping and divide equally over the pie. Put as many berries as you want on top and bake for 30-40min until golden on the sides. Done!

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