How to Make
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Preheat the oven to 180 degrees C and grease and line a deep rectangular baking tray with greaseproof paper.
Place the oats, coconut flour, baking powder, cinnamon and sweetener in a large bowl and mix well.
Put the banana, egg, apple puree, vanilla extract and almond milk in a blender and whizz up until smooth.
Pour this into the dry ingredients and stir in the blueberries, mixing gently to incorporate until you have a thick batter.
Pour into your prepared tin and smooth out evenly. Bake for about 15-20 minutes until slightly risen, golden and a skewer comes out clean (it might still be a little gooey but that’s ok, it will firm up when cooling and you want it to stay moist!).
Leave to cool in the tin for 10 minutes, then cut up into 12 bars. Once fully cooled down, eat straight away or keep in an airtight container in the fridge for up to 2 days.