Blueberry, oat and nut bars recipe

Recipes

Gizzi Erskine
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These oat bars are really simple to make and packed full of blueberries.

150 g Wholemeal self-raising flour
100 g Oats
50 g Ground almonds
200 g Butter
250 g Fructose, diced
250 g Xylitol or golden granulated sugar (fructose and Xylitol are natural and have a really low GI level)
50 g Desiccated coconut
2 Medium free-range eggs
100 g Toasted hazelnuts
300 g Fresh blueberries

5.3 oz Wholemeal self-raising flour
3.5 oz Oats
1.8 oz Ground almonds
7.1 oz Butter
8.8 oz Fructose, diced
8.8 oz Xylitol or golden granulated sugar (fructose and Xylitol are natural and have a really low GI level)
1.8 oz Desiccated coconut
2 Medium free-range eggs
3.5 oz Toasted hazelnuts
10.6 oz Fresh blueberries

5.3 oz Wholemeal self-raising flour
3.5 oz Oats
1.8 oz Ground almonds
7.1 oz Butter
8.8 oz Fructose, diced
8.8 oz Xylitol or golden granulated sugar (fructose and Xylitol are natural and have a really low GI level)
1.8 oz Desiccated coconut
2 Medium free-range eggs
3.5 oz Toasted hazelnuts
10.6 oz Fresh blueberries

Heat the oven to 180ºC. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, oats, ground almonds, toasted hazelnuts, 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.

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