Here is a yummy recipe for a special breakfast, or snack, rich in taste, energy, fibers and antioxidants! The whole grain blueberry fruit cake is a real beauty, maybe thanks to the white chocolate that gives to the dough softness and sweetness, or maybe thanks to the blueberries that give a little sour note or for the spices, vanilla and ginger, so scented, or for the unrefined flours and sugar, but the result is something amazing. A slice leads to the other and of this dessert will remain just the crumbs…maybe.
200 grams of semi whole grain spelt flour
100 grams of whole grain spelt flour
120 grams of whole cane sugar
Half a package of yeast powder
1/2 teaspoon of vanilla powder
1 teaspoon of ginger powder
50 grams of extra virgin olive oil
5 tablespoons full of frozen blueberries (fresh when it is season)
100 grams of vegan white chocolate
In a large bowl whisk the eggs with the sugar. Add the extra virgin olive oil and the orange juice and stir. In another bowl mix the flours, the yeast, the vanilla and the ginger. Add this mixture to the eggs and sugar and stir well. Add also some tablespoons of milk to make the dough soft. Chop up the chocolate and add to the ingredients. Pour the blueberries and stir slowly in order to incorporate them to the dough. Pour the dough in a rectangular mold, bake in the oven at 180° for 45 minutes.