Summary frozen yogurt cake with blueberries

SEED BOTTOM

• 150 g sunflower kernel - and pumpkin kernel mixture
• 75 g oatmeal (possibly the gluten-free)
• 75 g almond flour, fat-free
• ½ teaspoon salt
• 75 g Cocosa coconut oil
• ½ dl Sukrin Syrup Gold
• 3 tablespoons water

BLUEBERRY YOGURT

• 250 g of blueberries, frozen or fresh
• ½ dl Sukrin Syrup Gold
• Juice of ½ lemon
• 500 g Greek yogurt or coconut yogurt

GARNISH

• Edible flowers (e.g. violets) and/or fresh blueberries

SEED BOTTOM

• Set the oven at 200 °C.
• Shake sunflower seeds, pumpkin seeds and oatmeal in a dry hot frying pan, until they are golden. Pipes along the way, so they are evenly toasted.
• Have they roasted the seeds and grains in a mixer and paint them to semi-coarse flour. Pour the mixture into a bowl, and mix this together with almond flour and salt.
• Melt the coconut oil, Sukrin Syrup Gold and water in a saucepan, on low heat. Stir this into the flour mixture, and collect the dough.
• Line a cake form (approx. 20 cm in diameter) with baking paper, and press out the dough in the bottom of the form.
• Bake right in the oven for 10-12 minutes.
• Put the mold on a shake and refrigerate the cake.

BLUEBERRY YOGURT

• Have the blueberries, Sukrin Syrup Gold and lemon juice in a blender, and run this to the puree.
• Whip the yoghurt a bit with a whisk, and have it in the blueberry mixture.
• Stir well together, taste the yoghurt and consider whether it needs a little more sweetness.
• Pour the blueberry yoghurt over the cake base and smooth the surface.
• Put the cake in the freezer for at least 40 minutes, preferably overnight.
• Take the cake out of the freezer 30 minutes before serving.
• Decorate the cake with edible flowers and possibly fresh blueberries.