Lemon and blueberry oatmeal squares
Ingredients:
Serves 6-8
2 ripe bananas
1/2 cup courgette (finely grated)
1/4 cup apple sauce
2 tbsp raw honey or maple syrup
1 tsp vanilla extract
1 tsp cinnamon
2 flax eggs - ( 3 tbsp milled flaxseed + 6 tbsp water - let sit for 10 mins to form a gel)
1 1/2 cups rolled oats
1/3 cup fresh blueberries
Handful flaked almonds
How to:
Preheat the oven to 180° and line a wide loaf pan with parchment paper.
In a large bowl, mash up the bananas using a fork. Wash, dry and grate the courgette and place to the side.
Add in the apple sauce, grated courgette, honey/ maple, vanilla, flax eggs and mix together with a whisk.
Add the rolled oats and blueberries, keeping some at the end to place on top.
Mix the ingredients well and then pour the mixture into the loaf pan and gently use a spatula to smooth over the top.
Place the leftover blueberries on top and scatter over the flaked almonds.
Bake in the oven, middle shelf for 30-35 minutes.
Once golden brown, remove the loaf from the pan by lifting the parchment paper and leave to cool for 10 minutes.
Cut into 6-8 slices.
It can be perfectly paired with some coconut yoghurt, almond butter and a sprinkle of hemp seeds.
Lasts up to 5 days in an air-tight container, freeze for up to 3 months.
Image from Pinterest.