It’s been a year.
An entire year since I first jumped in with no expectations and no idea where this would go.
The year has been full of baking and eating and showing up at work covered in flour. Thanks for being on this journey with me.
That’s really all I wanted to say.
Let us eat cake.
And by cake, I really mean blueberry oat bars, because… just because. I wasn’t in the mood for cake. Don’t judge me.
Blueberry Oat Bars
half cup plus two tablespoons all-purpose flour
quarter cup of coconut sugar
pinch of salt
three ounces (85g) butter, cold
three quarters cup rolled oats
half cup flaked coconut
quarter cup shredded coconut (I prefer unsweetened)
two tablespoons sliced almonds
one tablespoon water
one and a half cups frozen blueberries
quarter cup sugar
one tablespoon arrowroot starch (cornstarch is also fine)
two tablespoons lemon juice
Preheat oven to 375 degrees Fahrenheit. Grease (and/or line with parchment) a 9×9 inch pan.
In a saucepan over medium heat, combine water, blueberries, sugar, starch and lemon juice. Bring to a boil and turn heat down to low. Simmer until it thickens; about 6-8 minutes. Set aside to cool.
Combine flour, coconut sugar and salt in a large bowl. Cut in butter using a pastry cutter (or a fork) until the largest piece of butter is about the size of a pea. Stir in oats, flaked and shredded coconut and almonds.
Reserve one cup of the flour mixture and set aside. Press the remaining flour mixture into the pan as a base.
Pour the blueberry sauce over the base. Top with the remaining flour mixture and a few extra sliced almonds for extra class.
Bake for about 15 minutes, or until the topping start to look crispy. Cool completely before slicing.