This slice sits somewhere between a cake and baked oatmeal in texture, lovely and 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 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 teaspoons ground cinnamon
- 1 teaspoon 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 160C/ 320F. 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 centre.
- Remove from the oven and set aside to cool before slicing.
Will store airtight for 2-3 days, or in the fridge for longer.