Macrobiotic cake with blueberries

This is actually a slightly modified Aveline Kushi recipe for muffins, but since I don’t have that tray, no way to buy it, I made it like a regular cake. If someone likes it, let them try to make muffins, I'm just interested in how it will turn out :))))

Preparation steps

In a dry pan without oil, toast the projino flour over a moderate heat. Bake the flour for about 10 minutes, to smell a little and change color slightly, not too much.
Immediately serve the flour in a bowl, so that it does not burn in a hot pan. Add whole wheat flour, ground hazelnuts, baking powder and salt. Mix with apple juice. Stir in the blueberries. Leave the dough to stand for about 1 hour. Oil and prepare a tray or muffin tins, then pour in the dough. Bake at 180 degrees until baked.
For more macrobiotic recipes click here

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