Blueberry Soft Baked Bars (Print Version)
# Ingredients:
→ Dough Base
01 -
110 g oat flour (rolled oats ground into fine flour)
02 -
50 g ground almonds
03 -
1/4 teaspoon baking powder
04 -
1/2 teaspoon ground cinnamon
05 -
pinch of salt
06 -
2 tablespoons maple syrup or honey
07 -
2 tablespoons coconut oil, melted
08 -
1 tablespoon milled flaxseed or ground chia seeds
09 -
3 tablespoons water
→ Blueberry Filling
10 -
200 g frozen blueberries (other berries suitable)
11 -
2.5 tablespoons chia seeds
12 -
1-2 tablespoons maple syrup, to taste
13 -
1 tablespoon lemon juice
# Instructions:
01 -
Combine frozen blueberries, maple syrup, and lemon juice in a small saucepan. Simmer on low to medium heat, mashing the fruit with a wooden spoon until completely broken down. Remove from heat, stir in chia seeds, and set aside to cool. Allow jam to thicken as it cools.
02 -
Mix milled flaxseed with water in a small bowl and let rest for 10–15 minutes until gelled.
03 -
In a large bowl, blend oat flour, ground almonds, cinnamon, baking powder, and salt. Add maple syrup, melted coconut oil, and the prepared flaxseed mixture. Stir until a uniform dough forms.
04 -
Divide the dough in half. Roll each portion between two sheets of parchment paper into rectangles approximately 0.6 cm thick. Trim edges for neatness.
05 -
Spread the cooled blueberry jam along the center of each dough rectangle. Gently fold one edge over the filling, then fold the opposite side to enclose. Lightly press seams and roll so the seam is on the underside.
06 -
Slice each filled log into three evenly sized bars, yielding six total. Bake in an air fryer at 180°C for 10–12 minutes or in a preheated oven at 180°C (160°C fan) for 20–25 minutes until golden. Allow bars to cool before serving.
# Notes:
01 -
The blueberry chia jam filling can be prepared in advance and refrigerated for up to three days.