Egg-white cocoa blueberry brownie

Ingredients

For 1 serving

• Egg whites66 g
• Oat flour15 g
• Unsweetened cocoa powder8 g
• Skyr40 g
• Honey10 g
• Blueberries30 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. Rinse and dry the blueberries.
3. In a bowl whisk the egg whites with the skyr and honey until smooth.
4. Add the oat flour and sifted cocoa powder and mix until even; pour into the mould, level it and scatter the blueberries over the top.
5. Bake for 18–20 minutes, until the top is dry and the centre just firm to the touch.
6. Let it cool before cutting.