This morning I had a bee in my bonnet about wanting to make a less stodgy version of my blueberry porridge bars (not that stodge is bad, I just wanted something a bit crunchier this time!) and I happened to stumble across a recipe for exactly what I was looking for when I was scrolling through my Instagram (@theorganicspoon) courtesy of Baby Led Feeding.
They have more ingredients than the porridge bars but they are a bit more like flapjacks of some sort and made a nice change. Great to take out as a snack for the kids. Have packaged mine up ready to take out to the park with us this morning.
140g buckwheat flour
1 teaspoon baking powder
40g desiccated coconut
120g coconut oil
2 bananas mashed
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons water
1 tablespoon chia seeds
- Preheat oven to 180ºC
- Heat the coconut oil gently in a saucepan and leave to cool.
- Add the oats, flour, baking powder and 3/4 of the desiccated coconut to a bowl. Give it a good stir then make a well in the middle and add in the coconut oil, bananas, maple syrup, egg and vanilla. Make sure the coconut oil is cooled first otherwise it will cook the egg. Stir well until it is fully combined and has formed into a dough.
- Line a square silicone baking tin with parchment paper then pour in 3/4’s of the mixture, then press it down with a spoon.
- Make the blueberry compote by adding the blueberries and water to a saucepan. Bring to the boil then turn the heat down to low and using a wooden spoon or masher, mash until they have broken apart, then add the chia seeds and give it a good stir.
- Pour the blueberry compote over the oat mixture, then dollop over the remaining mixture in small clumps until it is gone.
- Sprinkle over the remaining desiccated coconut then bake for 15 minutes.
- Cool fully before removing from the oven then slice into small baby bites and serve.
Love & health,
Lauren & Braxton