Blueberry Breakfast Bar
Cook Time 40 minutes
1 1/ 4 cups (180 g) plain flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 cups (180 g) rolled oats
1/ 4 cup (80 g) almonds, finely chopped
1/ 4 cup (70 g) pecans, finely chopped
1/ 4 cup (30 g) shredded coconut
2 tablespoons pumpkin seeds
1 tablespoon sunflower seeds
3/ 4 cup (180 ml) rice bran syrup
125 g butter
1/ 2 teaspoon bicarbonate of soda
1/ 4 cup (60 ml) rice bran syrup
40 g butter, cubed and softened
finely grated zest and juice of 1 lemon
2 tablespoons plain flour
1/ 2 teaspoon ground cinnamon
4 x 125 g punnets blueberries
Preheat the oven to 180 C.
Line a 20 x 30 cm Swiss roll pan with baking paper.
Sift the flour, cinnamon and baking powder together into a large bowl. Add the oats, almonds, pecans, coconut and pumpkin and sunflower seeds and stir to combine. Melt the rice bran syrup and butter together in a small saucepan and stir in the bicarbonate of soda. Pour into the dry ingredients and stir to combine.
Using wet hands or the back of a spoon, press half of the oat mixture into the base of the prepared pan. Bake for 12 minutes, or until golden brown. Set aside to cool.
Meanwhile to make the filling, combine the rice bran syrup, butter, lemon zest and juice, flour, and cinnamon in a medium bowl and mix until smooth. Add the blueberries and stir to combine.
Spread the filling over the cooled base to cover completely. Scatter knobs the remaining oat mixture all over the top. Bake for a further 30-40 minutes, until golden brown and the filling begins to bubble through the topping.
Remove from the oven and set aside to cool completely. Slice into twelve even sized bars.
Eat as a snack or wrap in baking paper for breakfast on the go.
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