Ingredients
Crust and Base Layer:
- 130g almond flour
- 50g ground hemp
- 100g rolled oats
- 80ml maple syrup
- 80ml melted coconut oil
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 25g golden flaxseed
Blueberry Filling:
- 300g blueberries (fresh or frozen)
- 45ml maple syrup
- 30ml lemon juice
- 25g chia seeds
- 1/2 teaspoon lemon zest
Method
- Preheat oven to 180°C (350°F) and line an 8-inch (20cm) square baking tin with parchment paper.
- Prepare the crust: In a mixing bowl, combine almond flour, ground hemp, golden flaxseed, rolled oats, salt, and vanilla extract. Stir in the melted coconut oil and maple syrup until the mixture forms a slightly sticky dough.
- Press into tin: Take two-thirds of the mixture and press it firmly into the bottom of the prepared tin to create the base layer.
- Bake the base: Place in the oven and bake for 10 minutes, until lightly golden. Remove and let cool slightly.
- Make the blueberry filling: In a saucepan over medium heat, combine blueberries, maple syrup, lemon juice, and lemon zest. Cook for 5 minutes, stirring occasionally until the blueberries start to break down.
- Thicken the filling: Stir in the chia seeds and let the mixture simmer for 2-3 more minutes until thickened.
- Layer the blueberry mixture: Pour the blueberry filling evenly over the baked base.
- Crumble the remaining dough: Take the remaining oat mixture and crumble it over the top of the blueberry layer.
- Bake again: Return to the oven and bake for 20-25 minutes, until the top is lightly golden brown.
- Cool & set: Allow the bars to cool in the tin before transferring to the fridge for at least 1 hour to set completely.
- Slice & enjoy! Cut into bars and serve.
