© 2015 Green Kitchen Stories Blueberry_yogurt_cake_01

Shattered Blueberry Yogurt Cake

August will always and forever be the month when we wash blue stains off our clothes. It’s still early in the month and we have already spent many days on our knees, picking blueberries in the Swedish forests. At the moment, the forests are literally covered with gorgeous blue gems, so sitting down inevitably means staining your clothes. We add blueberries to every breakfast dish, add them to our lunch salads and in our desserts.

We seem to get hooked on new blueberry recipes every year. Last year this wonderful crumble was going on repeat and a few years earlier, this blueberry smoothie. This year we have been making batch after batch of this Sunken Blueberry & Yogurt Cake. It is similar to some of our other almond flour cakes but we have adjusted the recipe to make it easier to bake without burning. It is light and moist, has a balanced sweetness and a fresh accent from yogurt and lemon zest. The cake is gluten free too (choose certified gluten free oats if intolerant). The beaten egg whites give this cake a very light and airy feeling so I imagine that it’s hard to create a vegan version of it. For vegans, I instead recommend making a cake version of our blueberry turmeric muffins with chia seeds. They are one of our favourite vegan treats and we imagine that they would be excellent as a cake. Just give it a little extra baking time.




The randomly scattered blueberries and the golden crust on this cake makes it beautiful as it is, served straight up, perhaps with just a dollop of yogurt on the side. But after a visit at the amazing rooftop restaurant Stedsans on Østergro in Copenhagen, we got hooked on a new way to serve cake. They made a chocolate cake that they smashed up/shattered into randomly sized pieces that they mixed with dollops of whipped cream, yogurt and berries. It’s a really friendly way to serve a cake as all pieces have different sizes and different amount of topping and it makes picking pieces to a bit of a lottery. Swedes are also very rigid when it comes to fairness and size of cake pieces so this is perfectly provoking. And most importantly, we also think it looks gorgeously decadent and chaotic served like this. Elsa however wants us to add that she think it looks ugly like this and can’t understand why we want to destroy a perfectly pretty cake!

What do you think? Do you feel like shattering your next cake into a decadent dessert chaos or do you prefer it nice, tidy and pretty, like Elsa does?


Shattered Blueberry & Yogurt Cake
Serves 8-10

You can of course replace the blueberries with other berries in season.

1 cup / 250 ml / 90 g rolled oats (choose cert. gluten free if intolerant)
1 cup / 250 ml / 100 g almond flour/meal
½ cup / 125 ml / 80 g rice flour
1 tsp baking powder
1/2 tsp ground vanilla
1/2 tsp sea salt
3.5 oz / 100 g butter, room tempered
1/2 cup / 125 ml maple syrup
 or honey
1 organic lemon, zest
3 eggs, separated
1 cup / 250 ml full-fat plain yogurt (we use Greek or Turkish yogurt)
2 cups / 1/2 liter / 200 g blueberries

To serve
2 cups whipped cream
1 cup full-fat plain yogurt
2 cups mixed summer berries

Heat the oven to 350°F / 180°C. Place the oats in a food processor and mix them into flour. Pour into a large mixing bowl and mix together with almond flour, rice flour, baking powder, vanilla and sea salt. Place butter, maple syrup and lemon zest in the food processor and mix until creamy. Add egg yolks and yogurt and continue to beat for another minute. Pour the liquid into the mixing bowl with flour and fold everything together.

Beat egg whites in a separate bowl with an electric mixer until soft peaks form. Slowly fold the egg whites and half of the blueberries into the cake mixture.

Put a baking sheet inside an 8 inch / 22 cm spring form cake pan and pour the batter into it. Sprinkle the remaining blueberries on top. Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through. Remove from oven and let cool for a while before removing the sides.

To create the shattered look: Wait until the cake cools completely then place the cake on a large serving platter. Carefully break the cake into variously sized pieces. Keep the same round shape, but only bigger. Twist and turn the broken cake pieces a bit and arrange with random dollops of whipped cream, yogurt and mixed berries on top and in between them. Scatter any remaining berries on top and serve immediately.


  1. Posted 7 Aug ’15 at 18:54 | #

    i just love the use of the word “shattered” — definitely going to use this!

  2. Posted 7 Aug ’15 at 18:58 | #

    Oh this just looks perfect. I love when other people make their cakes messy, but when it comes to making cakes and other food myself, I’m with Elsa. This recipe is so up my alley, and I can’t wait to give it a whirl. Well done!
    xx Sydney

  3. Posted 7 Aug ’15 at 19:02 | #

    It looks beautiful, but I would be fighting everyone for the biggest piece!

  4. Valeria Pestana
    Posted 7 Aug ’15 at 19:40 | #

    I started picking some blueberries mid July and was worried there would be no more for August, but Sweden never disappoints in that manner I guess. Do you think hazelnut flour would work well or is it perhaps too rich and overpowering?

  5. Posted 7 Aug ’15 at 19:40 | #

    Gorgeous photography! And the cake looks very delicious. Wish we could have a piece now <3

  6. xavierkat
    Posted 7 Aug ’15 at 19:52 | #

    Chaos is fantastic – the messy cake is beautiful as is, we have too much order in our everyday anyway :).
    There are hardly any blueberries where I am, but if I find some, I’ll be making this for sure!

  7. Posted 7 Aug ’15 at 19:59 | #

    Shattered sounds so lovely–this is a very interesting but super creative tradition! I think the cake looks beautiful either way. You can also frost the cake with yogurt or shatter it and then spread the yogurt around!! Regardless it will taste just as delicious! :D

  8. Posted 7 Aug ’15 at 20:14 | #

    You’re so lucky to find those beauties and to pick them up directly from Mother Earth’s hands!

    Ps : I love this shattered look ;)

  9. Juliana
    Posted 7 Aug ’15 at 20:43 | #

    I absolutely LOVE the aound of this cake and want to do it ASAP! I cant find rice flour… Ia there anything I can replace it with??
    Thank you :)

    • Posted 7 Aug ’15 at 21:44 | #

      Hi Juliana, try using buckwheat flour. Or, if you are not gluten intolerant, you can substitute rice flour with spelt flour or normal whole grain flour.

  10. Posted 7 Aug ’15 at 20:51 | #

    Sometimes I see a recipe and I think “Oh I’ll make that later.” Other times I see a recipe and think – “How fast can I get these ingredients together?” This is incredible and I will be making it ASAP!

    Are those striped berries gooseberries? I can’t seem to find them where I live.

    • Posted 7 Aug ’15 at 21:35 | #

      Hi Chelsea, yes those are gooseberries. They taste amazing but if you can’t find them you can just sub them with any berries of choice. I recommend choosing a slightly tart berry to balance the sweetness from the cake.

  11. Posted 7 Aug ’15 at 21:56 | #

    Thanks for this recipe, and for your blog, which always inspire me !
    Just an info, about a vegan version. It has been a storm on the french blogosphere few weeks ago : you can substitute egg white by chickpea juice, just bitten it as you do with eggs, and it’s amazing :) It works perfectly, it’s really unbealivable !
    Well, thank you again for you inspiring cooking. And I must say I love the shatterded look !

  12. Rebeca
    Posted 7 Aug ’15 at 23:53 | #

    I love the shattered look. It looks beautiful in an imperfect way. No wild blueberries to be found where I am, but blackberries? I can’t eat them fast enough. Okay, I can. I find myself eating them with everything, just like you with the blueberries. So, I think I’ll have to try them in this cake to use nature’s generous bounty.

  13. Posted 8 Aug ’15 at 01:34 | #

    “shattered” cake, that is interesting! It looks delicious, with all those fresh berries :)

  14. Posted 8 Aug ’15 at 02:16 | #

    I love the name, it’s very interesting! And the photos are amazing, too. You just presented a beautiful chaos I would love to have any day.

  15. Posted 8 Aug ’15 at 02:34 | #

    I’m afraid I have to disagree with Elsa on this one – there is such beauty in your broken blueberry cake! It’s stunning. :)

  16. Posted 8 Aug ’15 at 06:08 | #

    Those gooseberries, though! This is great! Slices are like, so last season. I don’t know how you made something “fractured” look so delish but I needa shove it in ma mouth RIGHT now.

  17. Posted 8 Aug ’15 at 07:20 | #

    You guys the styling here is out of this world. Amazing!
    I am so going to try this with the next cake I make.
    Thanks for continuing to inspire.

  18. Posted 8 Aug ’15 at 07:58 | #

    Looks wonderful! Vegans could try aquafaba as an egg replacer!

  19. Posted 8 Aug ’15 at 08:19 | #

    When I was a child, I loved to pick blackberries.I enjoyed very much and today I go on Vesuvio in order to pick other little berries.
    This cake is fantastic. I love the decadent version, I think it’s very nice :)
    Have a good summer

  20. birgit
    Posted 8 Aug ’15 at 08:55 | #

    giggle i’m german and also a little bit rigid with the shape of a cake
    i’m with elsa because i really love neat cake
    ( how much did i train to make nice neat cake !!! )
    but when it comes to crumble i like a shattered look
    so sorry that there is no vegan version
    maybe i try this idea to use chickpea water
    because it looks sooo delicious
    lg birgit

  21. Posted 8 Aug ’15 at 09:01 | #

    Sorry, I have no time for a comment, i’m just heading to my kitchen to have this awesome cake for breakfast. Shattered – of course! ;-))

  22. Posted 8 Aug ’15 at 09:26 | #

    I wish my knees where all blue and my shirts stained from all the blueberries! I come from Slovakia, where we go crazy about them, we eat them by litres, not grams. Here, in the UK where I live now, it seems like the hardest job to put my hands on some nice berries. I will have to save all of my blue recipes for the time I will get home to pamper my family with all the blue goodness :) beautiful job, I love how messy it is! I do this with my pancakes-messy and rustic! :) love from surprisingly sunny England.

  23. Karen
    Posted 8 Aug ’15 at 09:44 | #

    You forgot the blueberries in the cake part of the recipe!!

  24. Posted 8 Aug ’15 at 09:51 | #

    This looks wonderful! I don’t have anywhere near me to pick blueberries but I have picked lots of raspberries and strawberries this year. I can’t wait to try this. Stedsans on Østergro has been top of my list of places to eat for a while, hopefully I will get to Copenhagen soon! H x

  25. Posted 8 Aug ’15 at 10:14 | #

    I so envy you!!! Though I am picking wild blackberries from our bushes now, I much prefer blueberries…well, at least they’re less expensive now :) I could make the same recipe with blackberries. Love the idea of smashing the cake! Must be super fun for kids.

  26. Posted 8 Aug ’15 at 10:32 | #

    Oh this is fantastic that you guys have access to free blueberries near home!
    I love adding berries and fresh fruit to baked desserts and I think that your cake is simply delicious and beautiful! I like the idea of adding honey instead of sugar. Thanks for always sharing such appetizing meals!

    Hugs from Barcelona.

  27. Posted 8 Aug ’15 at 11:40 | #

    looks delicious :D

  28. Stephanie
    Posted 8 Aug ’15 at 12:00 | #

    This cake looks absolutely stunning! I’m on my way home from a long vacation that included Copenhagen. Thank you for recommending Grød. I went there twice! Have you seen this article from Food52? I haven’t had a chance to try it yet, but perhaps the whipped chickpea liquid would work in this cake to make it vegan. https://food52.com/blog/13271-a-magical-new-egg-replacement-that-s-already-in-your-pantry

  29. Posted 8 Aug ’15 at 14:09 | #

    Yay to blueberries! I love your blueberry eating descriptions. My mother used to freeze all of our summer blueberries so that we could eat them all year long. There are dozens of photos of me, face covered in blue, digging into our frozen stash. This cake looks so good. I can’t wait to make it. Off to the farmers market now!

  30. Posted 8 Aug ’15 at 15:58 | #

    This is such a unique idea! This time of year, you see so many summer tart recipes but this cake really sets itself apart from them! :)

  31. Posted 8 Aug ’15 at 16:27 | #

    This cake reminds me a bit of Chef Massimo Bottura’s “Oops, I dropped the lemon tart” dessert. I love that it’s shattered- it just looks and sounds like everything I love about the summer! I wasn’t able to go blueberry picking this summer but maybe it’s not too late!

  32. Posted 8 Aug ’15 at 16:36 | #

    oooh such a clever idea to deconstruct the cake! I bet it’s wonderful as the cream infiltrated every morsel! I want to make baking cake a summer tradition! x

  33. Posted 8 Aug ’15 at 16:40 | #

    This cake is so beautiful! Perfect imperfection.

  34. Posted 8 Aug ’15 at 22:19 | #

    So pretty! And sounds incredible I love this recipe :)

  35. Posted 9 Aug ’15 at 00:01 | #

    Wow, very pretty! I can’t eat dairy so I will try to make it with coconut oil or ghee and perhaps serve it with cashew cream instead and I will report. Thank you :)

  36. Beata
    Posted 9 Aug ’15 at 00:04 | #

    This cake looks beautiful both ways. I am baking it right now, but for some reason it’s still jiggly in the middle and it’s been in the oven for 1 hr and 15 min. I covered the top with parchment paper, so it doesn’t get burned. I hope it will set soon. Any idea what might have happened?
    (I am experienced GF baker and I bake 2 to 3 times a week)

  37. Posted 9 Aug ’15 at 00:05 | #

    By the way, you are so lucky. We are in Israel for the summer and blueberries are hard to find. There are many other fruits though. The way you describe the forest makes me want to move to Sweden.

  38. Posted 9 Aug ’15 at 08:42 | #

    Buongiorno! Amo questo blog, meraviglioso tutto, le ricette i colori e le foto! Grazie, perchè amo preparare tutto in casa e il vostro blog, mi è di grande aiuto! Cari saluti Sabrina

  39. Posted 9 Aug ’15 at 10:31 | #

    Can’t get enough of blueberries at the moment. Will definitely try, looks so good!

  40. Posted 9 Aug ’15 at 13:47 | #

    You have done it again with an amazing dessert. As I’ve said before you are definitely my go-to for desserts, and I’ve really enjoyed some of your past almond cakes. We have lots of blackberries growing in the surrounding forests so I might be using them in this.

  41. Nunu
    Posted 9 Aug ’15 at 14:37 | #


    I’m facing a problem here: my food processor isn’t able to make flour out of the rolled oats. I still have a lot of chunky oats in it. Only a small amount is turned into flour. Can I just proceed or is there an alternative?


    • Posted 9 Aug ’15 at 19:41 | #

      Hi Nunu, no problem. You can try adding the other flours to the food processor as well, sometimes it’s easier for it to process when it’s not just oat scrapes at the bottom. If that doesn’t help, you can either use a mortle and pestle or just use your hands to grind the oats. It’s not a big issue if you have some chunks left, they will get soft when baked anyway. /David

      • Nunu
        Posted 9 Aug ’15 at 22:01 | #

        Thanks David. The mortle and pestle did the job. Deliciously tasty cake. Thanks for the recipe!

  42. Beata
    Posted 9 Aug ’15 at 15:27 | #

    It finally was finished baking and we patiently waited for it to cool. It tasted fantastic. Thank you. I still don’t know why it took so long to bake, 1.5 hrs. I wonder if it had something to do with the fact that I used honey?

  43. Valeria
    Posted 9 Aug ’15 at 19:52 | #

    Hi! this cake looks so delicious !!! But how can I replace butter? Maybe with oil? Which is the right quantity to use?
    Thank you

  44. Posted 10 Aug ’15 at 04:01 | #

    wow what a cook recipe, and how fun to break up the cake first. Very clever, I can’t wait to make it. http://www.reneesexton.co.nz

  45. Posted 10 Aug ’15 at 04:16 | #

    Oh I love it shattered (Sorry Elsa!)
    It makes it look so different, I mean there is a surplus of pretty and perfect cakes out there, so it was time to have something different! It would be perfect for a laid back brunch, where everyone can just tuck in and relax =)

  46. Posted 10 Aug ’15 at 10:06 | #

    Looks heavenly! I must give this a go!

  47. Lilith
    Posted 10 Aug ’15 at 13:16 | #

    Hi Luise und David, it is so great you are making space for your AND your daughters opinion. I enjoyed reading this.
    Greetings, Lilith

  48. Posted 10 Aug ’15 at 13:50 | #

    what a beautiful idea!! this would look inviting at a summer gathering with friends and sunshine xx

  49. Posted 10 Aug ’15 at 20:29 | #

    blueberries are my favorite berries!

  50. Posted 10 Aug ’15 at 23:52 | #

    OMG this cake looks absolutely delicious! It’s really beautiful, what a nice golden brown color it has and the blueberries add such a cute contrast!
    The pictures are perfect!!! =)

  51. Posted 11 Aug ’15 at 01:59 | #

    I made this cake tonight and what a treat! We have a tree full of ripe figs so I used 2 cups of cut up figs instead of the blueberries and sprinkled the top with a little raw sugar before baking. It is so good. I’m going to have a hard time not eating it for breakfast in the morning! (I didn’t shatter it but it was still excellent!)

  52. Trine
    Posted 11 Aug ’15 at 20:28 | #

    Heej! :)
    Jeg har lige et spørgsmål til Luise – hvor shopper du tøj? Jeg kan se ud fra bl.a. Instagram og jeres Youtube-videoer, at du jo har en vildt lækker, men afslappet stil! Vh.

  53. Posted 12 Aug ’15 at 22:30 | #

    1) This looks insanely delicious and 2) I’m laughing out loud: “Swedes are also very rigid when it comes to fairness and size of cake pieces so this is perfectly provoking.”

    PS – HI + big hugs. <3

  54. Posted 15 Aug ’15 at 00:03 | #

    This cake is gorgeous!! I especially love it smashed! Best way to serve it :) I know I’d go bake for thirds!
    Officially bookmarked and I can’t wait to bake it
    thanks for the recipe! and keep up the amazing work :)

    Bec {Daisy and the Fox}

  55. Posted 15 Aug ’15 at 17:42 | #

    This is delicious! Thanks for this recipe, and for your blog, which always inspires me . This cake is fantastic. It looks really good and simple to make.

  56. Posted 15 Aug ’15 at 20:39 | #

    Somehow I ended up with a whole batch of blueberries, blackberries and red currants at the store (never know how those things happen) so this cake is in the oven right now and it already smells so delicious! Thanks for the recipe. :)

  57. Posted 17 Aug ’15 at 01:17 | #

    Hi Gks
    Is it possible to use spelt flour instead of the gluten free flours listed in the recipe?

    • Posted 17 Aug ’15 at 08:54 | #

      Hi Cindy, you can replace them with spelt flour but it will be a slightly different cake as the oats and almond flour add a certain flavor and moist. The rice flour can however be replaced with spelt without a major difference in flavor/texture. /David

  58. Pavlina
    Posted 17 Aug ’15 at 21:53 | #

    I absolutely love your blog and your cookbooks and always get inspired by the delicious recipes. Usually I don’t follow it to the letter, and go slightly off-piste. This time I made your cake in small bund forms, not wanting to make the broken / messy look. You guys clearly didn’t agree with my rebel attitude, because as I was taking the forms out of the oven, I dropped them on the floor and they all went nice and messy, exactly as in your picture :) In any case, they taste absolutely delicious!!

  59. Posted 19 Aug ’15 at 03:23 | #

    What a fantastic cake, easy to make, and I had the majority of the ingredients on hand. I enjoyed the cake without icing, and froze small pieces to put in my lunch box. What a treat!

  60. Judy
    Posted 20 Aug ’15 at 22:09 | #

    Directions say to put the baking sheet in the spring form pan. How do you do this? Or is it the other way around?

  61. Posted 22 Aug ’15 at 01:42 | #

    Well hello…this looks amazing. What a beautiful dessert and the ingredients sound delicious. I’m still undecided on the shattering part but I love blueberries and will give this a try. Thanks for posting and the pictures look awesome.

  62. Isabel Simon
    Posted 23 Aug ’15 at 12:11 | #

    Is there anything I can replace the almond with as my little boy is nut intolerant?

  63. Thies
    Posted 25 Aug ’15 at 13:01 | #

    That looks so good… And remember me on my holidays in Sweden. Was so nice to pick up all the blueberries in the forest next to “our” house.
    At the moment we are living in Spain and all the berries are soooo expensive here. You are so lucky, to have them for free. Well, here we have figues for free at the moment.
    Thanks for your nice website, I always like to take a look for cooking ideas.

  64. Posted 27 Aug ’15 at 12:29 | #

    It looks very appetizing!!! I wanted to try something new and the recipe is not difficult. Thanks for the idea!

  65. Kirsten
    Posted 3 Sep ’15 at 23:34 | #

    Hi David and Luise,
    When you turn this lovely cake into its monster version on a baking tray, is it enough to double the amount of ingredients?
    Thanks a lot for a quick answer!

    • Posted 3 Sep ’15 at 23:42 | #

      Hi Kirsten, yes I doubled the amount of ingredients and it worked great. The cake ended up being a bit lower in height but perfect when serving a crowd. The size and height of course also depends on what size you have on your baking trays…
      Good luck!

  66. Erin
    Posted 5 Sep ’15 at 08:55 | #

    Is it possible to either replace the maple syrup with something like banana & dates or leave out all together ? Thanks, it looks so delicious !!

  67. Posted 7 Sep ’15 at 20:48 | #

    How tasty looks this cake? Your hole blog is fantastic! I´m so happy that I found it! Amazing pictures, interesting articels and delicious recipes, what could be better? I love your blog right now!
    Benni :)

  68. Krissy
    Posted 10 Sep ’15 at 04:29 | #

    I love this recipe! I have now made it shattered and unshattered. The last one I did was for my son’s third birthday party. I made a double batch and baked it in four layers. I put homemade Greek yogurt with honey and lemon in between each layer and covered it with whipped cream. Strawberries on top and it was a beautiful, tall, white cake. Thin slices served with fruit left every guest so happy. Thank you so much! I love your recipes!!!

  69. Maureen Sutherland Weiser
    Posted 10 Sep ’15 at 13:46 | #

    Is this best served the day it is made or can it hold safely for a day before being served?

  70. Ashleigh
    Posted 23 Oct ’15 at 04:57 | #

    What a beautiful recipe – we have a massive glut of blueberries here in Brisbane, AU at the moment so will make this for my partner’s birthday. Quick question – we can’t get GF oats in Australia, could you use rolled rice flakes or quinoa flakes as a substitute? Or just sub with quinoa/buckwheat flour or more almond meal? And do you think this would work with coconut yoghurt or cream? Sorry for all the questions, and thanks again for posting such beautiful recipes!

    • Posted 25 Oct ’15 at 01:12 | #

      Hi Ashleigh, have you tried to find Bob’s Red Mill oats in Brisbane? They make GF oats and you can get them in Sydney at places like About Life (not sure if that’s a Brisbane thing too!). They’re pricey but worth it if you’re GF.

      • Ashleigh
        Posted 27 Oct ’15 at 07:17 | #

        I can get Bob’s Red Mill in Brisbane health food stores, but I actually can’t have oats at all at the moment due to health issues as well as GF (usually easier to just say GF :) ) so I’m hoping I can use quinoa or rice flakes as an alternative :) but yes, I love a lot of Bob’s Red Mill’s other products – although, it’s still hard to get the GF oats here in Brisbane, heaps of their other stuff but not the oats.

  71. mar
    Posted 31 Dec ’15 at 23:09 | #

    Okay so I just want to thank yo guys so much for this specific recipe. I just made a cake (not the same one) and it “shattered” to pieces as I was trying to get it out of the pan. Unlike my usual dramatic screaming and crying after something like that happens, I stopped and thought, okay, ya I completely meant to do that. So for dessert tonight, shattered orange cake :) thanks again guys

  72. Brennan Diem
    Posted 2 Jan ’16 at 22:19 | #

    i love you

  73. Posted 11 Aug ’16 at 21:23 | #

    green kitchen stories helps us to make something new and differents
    yogurt cake was superb and tasty
    keep shearing and thanks

  74. Posted 14 Nov ’16 at 21:17 | #

    This delightful blueberry yogurt cake is perfect for celebrating with family or a big group of friends.

  75. Posted 22 Feb ’17 at 04:38 | #

    we can’t get GF oats in Australia, could you use rolled rice flakes or quinoa flakes as a substitute?

  76. CakenGifts.in
    Posted 15 May ’17 at 13:13 | #

    After reading this article, It is very easy to make. We have prepared this cake many times, because our children loves it very much. It is too tasty!!!!!!!!! we made it on last Sunday..
    Thanking You!!!!!!

  77. Posted 30 May ’17 at 08:18 | #

    Yum this looks sooo good. On a side note, what kind of photo effect did you use?

  78. Catherine
    Posted 10 Jun ’17 at 23:19 | #

    Made this tonight (with frozen blueberries) and it was an enormous hit. It is going into our dessert repertoire immediately. Thank you!

  79. John Rodriquez
    Posted 30 Jul ’17 at 23:51 | #

    Looks great. What other gluten free substitutes do you recommend for the oats, if GF ones are not available please?

  80. Posted 17 Aug ’17 at 09:28 | #

    I love a lot of Bob’s Red Mill’s other products – although, it’s still hard to get the GF oats here in Brisbane, heaps of their other stuff but not the oats.

  81. Posted 29 Aug ’17 at 13:41 | #

    Great color! Just wanna eat that cake

  82. Posted 3 Mar ’18 at 13:30 | #

    Very tasty article)). Thanks for sharing.

  83. Posted 27 Mar ’18 at 16:24 | #

    I tried this today for my hubby. It worked out perfectly. I will keep checking for more.

  84. Posted 6 Apr ’18 at 11:55 | #

    This recipe makes my mouth wet! Making it this weekend!!! Thank you!

  85. Posted 6 Apr ’18 at 11:56 | #

    Can I replace yogurt with kefir or fermented milk?

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