These delicious oat and nut bars are a healthy alternative to flapjacks and biscuits. Great for kid’s lunch boxes or after school treats.
Makes 16
Preparation time 10 minutes
Cooking time 45 minutes
What You’ll Need:
- 150g wholemeal self-raising flour
- 100g oats
- 50g ground almonds
- 200g butter
- Diced 250g Fructose
- Xylitol or golden granulated sugar (fructose and Xylitol are natural and have a really low GI level)
- 50g desiccated coconut
- 2 medium free-range eggs
- 100g toasted hazelnuts
- 300g fresh blueberries
What To Do:
- Heat the oven to 180C. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, oats, ground almonds, 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.