Goodmorning everyone! How are you?
Today in the Netherlands the sun is shining, although the day is cold. We went out this morning for a walk outdoors, trying to store as much as possible Vitamin D and then stopping to taste a cup of steaming coffee together with some delicious chocolates bought in a chocolate shop near here. I love the combination of coffee and chocolate ... I find it the best treat ever!
Today in the Netherlands the sun is shining, although the day is cold. We went out this morning for a walk outdoors, trying to store as much as possible Vitamin D and then stopping to taste a cup of steaming coffee together with some delicious chocolates bought in a chocolate shop near here. I love the combination of coffee and chocolate ... I find it the best treat ever!
Today is a special day, it is the birthday of my best friend Elena. Since she lives in Italy and I live in the Netherlands, I can not be close to her on the day of her birthday, so I found a virtual way to express my love: I cooked these delicious bars with blueberries. I chose to use blueberries because two years ago Elena came to visit me in the Netherlands; at that time I had just opened my natural food blog, and so on that occasion we had cooked together some biscuits with blueberries, that we ate together for tea and breakfast; they are the protagonists of one of my first recipe published in the blog! So today, with that week end in my mind, I decided to create a new recipe with blueberries, this time a delicious crumble perfect for breakfast or with a cup of tea in the afternoon. The recipe is very simple and the results amazing.
Ingredients:
For the base:
350 gr of oats
50 gr almond flour
100 gr of coconut oil or other light oil
5 tablespoons of agave syrup
1 tablespoon of chia seeds (optional)
vanilla extract
For the filling:
300 gr of blueberries (fresh or frozen)
2 tablespoons agave nectar
Method:
Pre heat the oven to 180 degrees.
To make the base, melt the coconut oil in a saucepan. Add the syrup, the oats, almond flour, vanilla, seeds and mix well. Pour 2/3 of the mixture into a baking tray lined with baking paper and press down with your hands so it is all packed together.
To make the filling, put the blueberries, syrup and half a cup of water in a saucepan and cook over low heat for about 15 minutes until you reach a jam like consistency.
Pour the mixture on the basis of blueberries, spreading well. To complete, pour the remaining part of the crumble over the blueberry filling and bake for about 30 minutes.
Once ready, let cool and slice. Enjoy!
Ingredients:
For the base:
350 gr of oats
50 gr almond flour
100 gr of coconut oil or other light oil
5 tablespoons of agave syrup
1 tablespoon of chia seeds (optional)
vanilla extract
For the filling:
300 gr of blueberries (fresh or frozen)
2 tablespoons agave nectar
Method:
Pre heat the oven to 180 degrees.
To make the base, melt the coconut oil in a saucepan. Add the syrup, the oats, almond flour, vanilla, seeds and mix well. Pour 2/3 of the mixture into a baking tray lined with baking paper and press down with your hands so it is all packed together.
To make the filling, put the blueberries, syrup and half a cup of water in a saucepan and cook over low heat for about 15 minutes until you reach a jam like consistency.
Pour the mixture on the basis of blueberries, spreading well. To complete, pour the remaining part of the crumble over the blueberry filling and bake for about 30 minutes.
Once ready, let cool and slice. Enjoy!