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Gluten Free Bake!

Baker Nut Gluten Free Bake

Hello Nutters, and happy Sunday to you!

One of my favourite things to do on a Sunday is spend some quality time in our kitchen. I love preparing things that can go into our lunchboxes for the week ahead, and I love to come up with new & creative ways to bake! 

I can't stand waste, so had been trying to come up with a recipe that could use up berries that we have that are past their prime, but still use-able. So many 'berry' focused bakes & dishes add masses of sugar. Surely there must be a way to make it healthy & yummy . . . . and here it is! 

Nutter's Protein Berry Slice

Nutter's Protein Berry Slice

Ingredients: 

12oz blackberries (or any mix of berries you like)

1/2 cup organic chia seeds

1/2 cup organic maple syrup (or more to taste)

1 1/2 cup Nut & Co'Baker Nut' Organic Almond Meal

1 cup gluten free oats

1/2 teaspoon ground cinnamon

1/3 cup organic coconut oil, softened

1 tablespoon vanilla extract 

1/2 cup vanilla protein powder

Pre-heat your oven to 180'C. 

1) in a saucepan combine the blackberries & chia seeds & leave to stand on the kitchen counter for 20 minutes. 

2) Place over medium heat, stirring through the maple syrup. Gentle boil the berry mixture for 3-5 minutes until thickened. 

3) Meanwhile combine the almond meal, oats & cinnamon in a bowl, then add the softened coconut oil & vanilla extract. Mix together with your fingers until it is well combined, then press 2/3rds of this mix into the base of a lined loaf tin. Reserve the remaining 1/3rd for the top. 

4) Add the blackberry mixture on top of the pressed oat mix, and use a spoon to spread evenly. 

5) With the remaining 1/3 oat mix, add the vanilla protein powder, stir together, then layer on top of the berry mix. Use a spoon to push down if you wish, but I prefer to keep it in a loose 'crumble' texture. 

6) Place into the pre-heated oven for 40 minutes, until the top has gone a lovely golden colour. 

7) Allow to cool completely in the tin, then remove & slice. Will keep for 3-5 days in an airtight container. 

 

 



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