This recipe features blueberries, well known for their high anti-oxidant levels. A number of years ago I remember my dad coming home from a visit to his GP and stating that the doctor recommended that he should eat 1/2 cup of blueberries a day. The doctor had just been to a recent medical conference where he learned about the nutritional value of blueberries I was pleasantly surprised at the time to hear a mainstream doctor prescribing fruit for one of his patients. This recipe was adapted from a random cookbook I borrowed from the local library called Hungry, Healthy, Happy by Danni Martin. This recipe could be served for breakfast or as a regular dessert with a dollop of cashew cream.
BLUEBERRY OAT SLICE
Makes: 12 small slices cut into squares
INGREDIENTS
BASE
- 21/2 cups wholemeal rolled oats
- 1/2 cup ground cashews
- 1/2 cup coconut oil
- 1 TB cornflour or arrowroot or tapioca flour
- 2TB liquid sweetener ( eg agave, maple syrup, honey)
- 1 tsp vanilla
FILLING
- 2 cups blueberries
- 1 TB liquid sweetener (optional)
- 1/8 cup water
- 2 tsp arrowroot or cornflour
METHOD
- Combine base ingredients in a bowl and mix thoroughly
- Press 2/3rds of the mixture into a 20 x 25 cm baking tray lined with baking paper
- Combine blueberries and sweetener in a saucepan and bring to the boil
- Mix arrowroot with water and stir into blueberries to thicken
- Spoon blueberry mixture evenly over the oat base
- Sprinkle with remaining 1/3 of oat mixture
- Bake in moderate oven for approximately 25 mins ( keep an eye on it as it can easily burn)
- Remove from oven and allow to cool before slicing into small squares.
