Cake: Place rack in center of oven preheated to 350°F. Grease an 8” springform pan and line bottom with parchment paper. In a bowl, mix ground pecans, flour, rolled oats, salt and baking powder. Set aside. In another bowl, mix oil, eggs, maple syrup and vanilla with an electric mixer or whisk. Add dry ingredients and mix well. Pour mixture into pan and bake for 35 to 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a rack for 10 minutes before demoulding. Blueberries sauce: In a small saucepan, bring frozen blueberries and maple syrup to a boil. Simmer on medium-low heat for about 15 minutes. Add fresh blueberry and vanilla. Serve with cake. The pecan and maple syrup mix is simply divine. Tip: Grind pecans in a food processor or a blender. Scrape the blender a few times. Blend until you get a powder that’s more or less fine. Source: K pour Katrine

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cake: 1 1/3 cup (330 mL) well-packed ground pecan powder 1 cup (250 mL) gluten free flour 1/2 cup (125 mL) gluten-free quick cooking oat flakes 1/2 tsp. (2 1/2 mL) salt 2 tsp. (10 mL) baking powder 1/2 cup (125 mL) vegetable oil 2 eggs 2/3 cup (150 mL) maple syrup 1 tsp. (5 mL) vanilla blueberries sauce: 1 1/2 cup (375 ml) frozen blueberries 1/3 cup (80 ml) maple syrup 1/2 tsp. (2 1/2 mL) vanilla 1 cup (250 mL) fresh blueberries