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!