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Blackberry, Almond & Coconut Oat Bites

We moved into our new home in February of this year and every month the garden has proved to be a beautiful urban oasis of delightful surprises, from the beautiful flowers and shrubs to many visitors of the wild we never really experienced in our previous home only two miles down the road. 

The month of August brought to fruition the blackberry... the first lot picked were devoured "au naturel", however I wanted to use the second lot in a recipe although it wasn't enough to make jam or ice-cream so I used then as a hint of berry in some moorish and crumbly oat bites.


  • 250g buckwheat flour
  • 100g ground almonds
  • 200g Biona coconut palm sugar
  • 2 tbsp Biona coconut nectar 
  • 280g sunflower spread
  • 100g dessicated coconut
  • 2 large eggs
  • 100g oats (gluten free) 
  • 200g blackberries (this is all I had, however I should have doubled the amount)


Preheat oven to 160C and line a baking tin with grease-proof paper.

In a large bowl, combine the flour, oats and sugar. With a wooden spoon mix in the sunflower spread until smooth. Stir in the coconut then set aside 1/4 of the mixture.

Mix the eggs into the main mixture until well combined.

Fill the baking tray with the mixture spreading the surface until level. Evenly scatter the blackberries on top then add the rest of the mixture with your fingers.

Bake for approximately 1 hour until beautifully golden  and a toothpick comes out clean.

Now stick a brew on and enjoy! 

Like It? Tried It? Tweaked It? Let me know!


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