Recipe created by Phoebe Conway for Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 1 cup rolled oats
- 1/4 cup shredded coconut
- 1 tbsp chia seeds
- 1/2 tsp baking powder
- 1/2 cup Unsweetened Almond Breeze
- 1 free range egg
- Zest of one lemon
- Juice of half a lemon
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1/2 cup frozen blueberries
- 1/3 cup coconut flakes (on top)
METHOD
- Preheat oven to 160 degrees Celsius
- Grease a small baking tin with coconut oil
- Combine all dry ingredients into a bowl and set aside
- Combine all wet ingredients, apart from blueberries, into a separate bowl and whisk until well combined
- Pour wet mixture into dry and then fold through the blueberries
- Pour mixture into baking tin, spreading out the mixture, and top with coconut flakes
- Bake for 35-40 minutes or until cooked through and brown on top
- Serve with a dollop of coconut yoghurt and more maple syrup if desired
Serves 6
Prep Time 1 hour