TIPS
Serves: 16
Difficulty: Intermediate
TOTAL COOKING TIME: 60-minutes
TOTAL PREP TIME: 15-minutes
INGREDIENTS:
150g coconut sugar
1 tsp baking powder
250g spelt flour
150g coconut flour
Lemon zest
200g butter
1 egg
50ml maple syrup
1 tbsp cacao powder
Salt sprinkle
Blueberry mix
300g blueberries
4 tsp chickpea flour
Lemon juice
50ml maple syrup
1 tbsp desiccated coconut
METHOD
- Heat the oven to 180 degrees and grease a baking tin.
- In a bowl, stir together sugar, flours, cacao powder and baking powder. Mix in salt and lemon zest. Use a fork to blend in the butter, maple syrup and egg. The dough should be crumbly.
- Pat half of the dough into the baking tray.
- In another bowl, stir together the blueberries, lemon juice, maple syrup, and chickpea flour. Add the blueberry mixture evenly over the dough in the tin. Crumble the rest of the dough over the berry mix.
Sprinkle the coconut over the top, then bake in the oven for 45 minutes, or until top is slightly brown.
Cool before cutting into squares.
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