Bake me some BLUEBERRIES!  These blueberry filled squares are delicious, and pack a healthful punch! Who knew that a little lemon zest could wake up the taste buds in such a delightful way – and good for digestion too! This recipe is adapted from Food Matters, where they use Quinoa flakes instead of oatmeal.

BLUEBERRY LEMON OAT SQUARES

INGREDIENTS

• 2 cups (200g) Oatmeal
• ½ cup (70g) light spelt flour
• ½ cup (45g) shredded coconut
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• a pinch of sea salt
• 1/3 cup (80ml) virgin coconut oil
• ½ – 2/3 cup (125ml-160ml) runny honey
• 3 large free-range eggs
• the finely grated zest of 1 lemon
• 1 cup (125g) blueberries, fresh or locally grown frozen ones

METHOD

1. Preheat oven to 160C/ 320F. Line a square cake pan with baking paper, extending up and over the sides by a centimeter or two.
2. Combine dry ingredients in a large bowl, mixing well.
3. Heat coconut oil and honey in a small saucepan over medium heat, stirring until melted.
4. Pour into dry ingredients and mix until just combined. Add eggs and zest and mix well.
5. Fold through blueberries at the last second then transfer mixture to the baking pan, pressing down with the back of a spoon to even it out.
6. Bake for 30 – 35 minutes or until golden around the edges and firm to the touch in the centre.
7. Remove from the oven and set aside to cool before slicing.

Will store airtight for 2-3 days, or in the fridge for longer.

Yours in good health,

Caryn