blueberry crumble slice
- 2 cups (240g) oat bran
- ¾ cup (75g) LSA+
- 12 soft fresh dates (240g), pitted
- ½ cup (125ml) melted coconut oil
- 2 teaspoons vanilla bean paste or vanilla extract, plus extra to serve
- 500g blueberries
- 2 tablespoons raw or Demerara sugar
- 2 tablespoons white chia seeds
- natural Greek-style (thick) yoghurt, to serve
- Preheat oven to 160°C (325°F). Line a 20cm x 30cm slice tin with non-stick baking paper. Place the oat bran, LSA, dates, oil and vanilla in a food processor and process for 3–4 minutes or until the mixture comes together. Reserve and set aside 1 cup (250ml) of the mixture. Using the back of a spoon, press the remaining mixture firmly into the base of the tin. Bake for 18–20 minutes or until light golden.
- While the base is baking, place the blueberries and sugar in a medium saucepan over medium heat. Cook, stirring, for 4 minutes or until the blueberries soften. Add the chia seeds and cook, stirring, for 10 minutes or until thickened.
- Spread the blueberry jam over the base and top with the reserved oat bran mixture. Bake for 20 minutes or until the top is golden. Allow to cool slightly before refrigerating for 30 minutes or until cold.
- Swirl some extra vanilla into the yoghurt. Remove the slice from the tin and cut into pieces. Serve with the vanilla yoghurt. Makes 15
+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of supermarkets.
Photography: William Meppem
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