Rich, almond infused blondie-esque sponge enveloping a tart blackberry chia jam, finished with fresh blackberries and a sprinkle of flaked almonds. Vegan & gluten-free.
Preheat the oven to 180°c (fan-assisted)/200°c/390°f and line a square brownie tin with parchment paper.
Begin by making the blackberry chia jam. Heat the 3/4 of the blackberries in a small saucepan over a medium heat until they begin to break down. Use a fork to further mash the berries into a puree, then simmer gently for 5 minutes or so, or until slightly reduced. Stir in the chia seeds and cook for another minute before removing from the heat and cooling in the fridge whilst you continue with the recipe.
Combine the ground almonds, flour, sugar, baking powder, lemon zest and salt in a large bowl. Add the melted coconut oil, almond butter and oat milk, then stir well until the mix is smooth.
Spoon a 1/3 of the mix into the baking tin and smooth it out into one thin even layer. Bake for 10 minutes, until partially cooked, then remove from the oven. Pour on the blackberry chia jam, then carefully spoon over the rest of the cake mixture. Place the remaining whole blackberries on top, then sprinkle over the flaked almonds. Return the tin to the oven to bake for 40 minutes, or until golden brown.
Once baked, let it cool in the tin for 20 minutes before removing and slicing into bars. Serve warm or chilled.
For variations and tips on this recipe, see within the post.
These bars should be stored in an airtight container in the fridge and will keep fresh for up to 3 days.
Recipe courtesy of georgieeats.co.uk