1. For the speedy version, add all the wet and dry ingredients to a blender to form a batter.  Add to an ovenproof dish, top with blueberries and walnuts and bake until firm.

If prepping the night before

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1. Measure the flour and add to the blender with the cinnamon, ginger an cardamon.

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2. In the same mug crack in an egg, add vanilla and top up with coconut milk so you have equal amounts of wet and dry ingredients.

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3. Leave to rest overnight to enhance its digestibility. 

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5. In the morning add a large knob of butter (or a mild olive oil or coconut oil) to an  ovenproof casserole dish and turn on the oven to 170 degrees celcius.

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6. Take the blender out of the fridge and add in the bicarbonate and apple cider vinegar and blitz.

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7. Add this to the casserole pan which should now have melted butter.

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8. Dot with the blueberries and walnuts.

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Depending on how you sweeten it you can bake for 20-30 minutes until firm and top with maple syrup or honey (best option if using raw honey which is best not heated).

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ALTERNATIVELY

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 Partway through coking top it with melted coconut oil/butter and maple syrup and continue cooking until firm.

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