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Categories:
wholemeal self-raising oats ground almonds butter sugar coconut free-range eggs hazelnuts fresh blueberries
Viewed: 11 - Published at: 8 years agoIngredients
- 150 g (5.3oz) Wholemeal self-raising flour
- 100 g (3.5oz) Oats
- 50 g (1.8oz) Ground almonds
- 200 g (7.1oz) Butter
- 250 g (8.8oz) Fructose, diced
- 250 g (8.8oz) Xylitol or golden granulated sugar (fructose and Xylitol are natural and have a really low GI level)
- 50 g (1.8oz) Desiccated coconut
- 2 Medium free-range eggs
- 100 g (3.5oz) Toasted hazelnuts
- 300 g (10.6oz) Fresh blueberries
Method
- Heat the oven to 180 degrees C. Butter an oblong cake tin (about 31 x 17 x 3cm).
- Tip the flour, oats, ground almonds, toasted hazelnuts, butter and sugar into a bowl and rub in the butter .
- Remove 85g/3oz of the mix, stir in the coconut and put to one side.
- Add the eggs to the remaining mixture in and mix together with a wooden spoon.
- It doesn't need to be very smooth.
- Spread this mixture over the base of the tin, then scatter half the blueberries over the top.
- Sprinkle with the coconut mixture and bake for 45 mins.
- Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch.
- Cool in the tin and cut into slices, squares, whichever shape you want.
- They will keep for up to 2 days.
