Feed your body right and start your day with a healthy dose of antioxidants. Nutritionist Sari Greaves, RDN loves to add seasonal blueberries to just about anything.
2 cups gluten free rolled oats, ground into a flour
1/2 cup sugar (use stevia or a sugar free baking blend to keep sugar free)
1 Tbsp baking powder
pinch sea salt
1 cup almond milk
1 omega-3 fortified egg (can use 1 large egg if not vegan)
1 tsp vanilla extract
6 Tbsp nut butter of choice, melted (such as smooth panut, almond or cashew butter)
1/4-1/2 cup blueberries
1. Preheat the oven to 350 degrees. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well.
3. In a small bowl, whisk the milk, vanilla extract and egg.. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Divide the batter in half. In one half, fold through the blueberries.
Pour the blueberry filled batter to evenly cover the baking tray or loaf pan. Top with the other half of the batter. Bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving. Makes 24 mini bites (80 calories each) or 24 regular slices (160 calories each*)
*calories are approximate.