Blueberry, oat and nut bars recipe

• 150 g (5.3oz) Wholemeal self-raising flour
• 100 g (3.5oz) Oats
• 50 g (1.8oz) Ground almonds
• 200 g (7.1oz) Butter
• 250 g (8.8oz) Fructose, diced
• 250 g (8.8oz) Xylitol or golden granulated sugar (fructose and Xylitol are natural and have a really low GI level)
• 50 g (1.8oz) Desiccated coconut
• 2 Medium free-range eggs
• 100 g (3.5oz) Toasted hazelnuts
• 300 g (10.6oz) Fresh blueberries

1. Heat the oven to 180 degrees C. Butter an oblong cake tin (about 31 x 17 x 3cm).
2. Tip the flour, oats, ground almonds, toasted hazelnuts, butter and sugar into a bowl and rub in the butter .
3. Remove 85g/3oz of the mix, stir in the coconut and put to one side.
4. Add the eggs to the remaining mixture in and mix together with a wooden spoon.
5. It doesn't need to be very smooth.
6. Spread this mixture over the base of the tin, then scatter half the blueberries over the top.
7. Sprinkle with the coconut mixture and bake for 45 mins.
8. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch.
9. Cool in the tin and cut into slices, squares, whichever shape you want.
10. They will keep for up to 2 days.

wholemeal selfraising, oats, ground almonds, butter, sugar, coconut, freerange eggs, hazelnuts, fresh blueberries

Taken from www.lovefood.com/guide/recipes/11838/gizzi-erksines-blueberry-oat-and-nut-bars (may not work)