1/2cupblueberries(or other berries) - fresh or frozen
Preheat oven to 180 C. You will need a baking dish for this recipe which I recommend you grease with a little coconut oil or butter so the bake will slide out easily. I typically use a 22cm square dish for this recipe.
Peel and grate the sweet potato. Combine grated sweet potato, coconut flakes, nuts & seeds, flaxseed and cinnamon in a large bowl.
In a separate bowl, mash the banana into a puree. Add in the eggs, maple syrup, milk, and vanilla. Mix together.
Combine the wet mix and the dry mix, and then pour into baking dish. Scatter over the blueberries and gently press into the mixture.
Bake for 25-30 minutes until firm and starting to brown on top.
Serve hot or cold, with your favourite toppings (try yoghurt/coconut yoghurt, tahini, nut butter, fruit, etc).
*If you use a smaller baking dish than my 22cm square dish and the mixture is deeper, it may take a bit longer to cook – adjust the baking time accordingly. Using a wider dish makes this quite a shallow bake. *You can swap the berry topping for another fresh fruit e.g. sliced apple, pear, nectarine. Alternatively, you can stir a few tablespoons of dried fruit through the bake rather than topping it.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!