This slice sits somewhere between a cake and baked oatmeal in texture. It's lovely, sturdy and filling too, which is exactly what I was looking for in a good snack. The little pops of blueberry are awesome, and I reckon next time I'm gonna try it out with raspberries.
Using 1/2 cup honey results in a mildly sweet slice, or use 2/3 cup for a sweeter version. I use quinoa flakes for a 100% gluten-free slice; however, if you tolerate oats, by all means use them. I'm thinking buckwheat flour or quinoa flour would also work as a great substitutes for the brown rice flour, if that's what you've got.
Makes approximately 15 slices
- 2 cups (200g) quinoa flakes
- 1/2 cup (70g) fine brown rice flour
- 1/2 cup (45g) shredded coconut
- 2 tsp ground cinnamon
- 1 tsp gluten-free baking powder
- A good pinch fine sea salt
- 1/3 cup (80ml) virgin coconut oil
- 1/2 - 2/3 cup (125ml-160ml) runny honey
- 3 large, free-range eggs
- The finely grated zest of 1 lemon
- 1 cup (125g) blueberries, fresh or locally grown frozen ones
- Preheat oven to 160°C/ 320°F. Grease or line a 28 x 18cm slice tin with baking paper, extending up and over the sides by a centimeter or two.
- Combine dry ingredients in a large bowl, mixing well to combine.
- Heat coconut oil and honey in a small saucepan over medium heat, stirring until melted.
- Pour into dry ingredients and mix until just combined. Add eggs and zest and mix well.
- Fold through blueberries at the last second then transfer mixture to the slice tin, pressing down with the back of a spoon to even it out.
- Bake for 20-25 minutes or until golden around the edges and firm to the touch in the center.
- Remove from the oven and set aside to cool before slicing.
Will store airtight for 2-3 days, or in the fridge for longer.