Almond scented dietary plumcake: delicious and healthy, ready in just 5 minutes!

This dietetic plumcake is extraordinary: it is made without flour and does not contain gluten, but it gives an extraordinary pleasure to the palate! Based on almonds, oats, yoghurt, prunes and walnuts, it is perfect for breakfast to fill up on energy that is immediately available and easily absorbed.

Furthermore, it provides an excellent fiber content, useful for giving a sense of satiety and important for the well-being of the intestine. In short, it’s perfect for those who care about their figure and will convince everyone with its delicious, full, round and satisfying flavor of dried fruit!

It is prepared in just 5 minutes, cooks in about three quarters of an hour, disappears in an instant!

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What are you waiting for then? Fasten your apron, the dances begin!

Yogurt diet cake: ingredients and preparation

For this recipe, get:

• 130 g of rolled oats
• 160ml of hot water
• 150 g of greek yoghurt (10% fat)
• 2 eggs
• 60 g of sweetener based on erythritol
• 2 tablespoons of sunflower oil
• 60 g at night
• 150 g of prunes
• 40 g of almond flour
• pinch of salt
• 6 g of baking powder
• 1/2 teaspoon baking soda
• flaked almonds to decorate

Pour the oatmeal into a bowl and add the hot water. Mix with a spatula to obtain a rather compact and sticky mixture. Let it rest for 5/10 minutes.

Meanwhile, preheat the oven to 180°.

Grease a 23×10 cm loaf pan with the appropriate paper and keep it handy! You will in a heartbeat!

Take the container back and add the Greek yogurt, mix well.

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In another bowl, break the eggs, add the erythritol and mix everything with the hand whisk. Once a well-bound consistency is obtained, add it to the oatmeal and yoghurt mixture and uniform with the spatula.

Add the seed oil and incorporate it.

Chop the walnuts with a knife, then also chop the dried plums, now add them to the bowl with the dough and also add the almond flour and baking powder. Stir everything together to obtain a very homogeneous mixture and transfer it into the pan.

Level the surface, distribute a handful of flaked almonds and bake for 40/45 minutes, a lot depends on the performance of your oven.

Sforante and let cool before turning out your plumcake.