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– Author: Kätrin Karu (nutritionist)

Who wouldn’t want to treat themselves with a bit of sweets towards the end of another successful work week? Why shouldn’t sweets be a little healthier than usual? In fact, it’s easy! You can make a traditional berry cake healthier by adding fiber to it and having more of the berries than bread in your cake. The cake retains its structure thanks to the fiber blend mixed with berries, which makes it a little thicker. Thus, on a cooled cake, the berries stay together beautifully, and the cake remains juicy.

The perfect match for this recipe is our blend Beauty Inside & Outside, which contains collagen and zinc in addition to four different types of plant fiber. All in all, the blend is rich in fiber beneficial for your body and digestion, zinc boosts your immune system, and collagen helps keep skin, nails, hair and bones strong.

Read more about fibers here

Shortbread with oatmeal:

• 3 dl rolled oats
• 1 dl hazelnuts
• 1.5 dl whole grain wheat flour
• 150 g butter
• ¼ teaspoon of salt
• 1 dl unrefined sugar
• 2 tablespoons cold water

Berry filling

• 1.5 kg of blueberries
• 0.5 kg of red currants
• 150 g Elsavie fiber blend Beauty Inside & Outside
• 100 g of unrefined sugar

For pie base, crush hazelnuts and oatmeal in a food processor. Mix with butter and then the rest of the components until smooth. Let the dough rest for an hour in the cold. Roll the dough onto a plate or mold. Cover the base with peas to prevent rising and cook for 10-15 minutes until the base is golden on top.

For the filling, mix berries with sugar and fiber mixture. Pour the filling onto the baked base. Spread evenly and bake in the oven for about 30 minutes. Let cool.

Try with other berries and fruits as well – e.g blueberries, blackcurrants, red currants, raspberries, strawberries, apples, pears and, of course, all these berries mixed to taste. Adjust the amount of fiber mixture according to the juiciness of the berries.

 Have fun!