Lemon + Blueberry Squares

• 50g coconut oil
• 100g light honey
• 3 tablespoons smooth almond butter
• 1 teaspoon vanilla extract
• 50ml unsweetened almond milk
• 2 tablespoons fresh lemon juice
• 2 teaspoon lemon zest
• 2 eggs, whisked
• 100g ground almonds
• 50g oat flour
• 1/2 teaspoon bicarbonate of soda
• Pinch sea salt
• 150g blueberries

Heat oven to 175C and line a 20cm x 20cm (or similar size) pan with parchment paper. Keep a little overhang of the paper on each side to assist with lifting out. 

Heat the butter or coconut oil in a pan on low heat and allow to cool. 

Mix the honey, almond butter, vanilla extract, almond milk, lemon juice and lemon zest together in a large bowl. Add the eggs and mix well. 

In another large bowl add the ground almonds, oat flour, bicarbonate of soda and sea salt. Fold this into the wet mixture.

Fold in the blueberries. 

Spoon into the baking tray and bake for 30 mins. Leave to cool fully in the pan for 30 mins. 

Then transfer onto a board and cut into 16 squares.