Sweet tasting and satisfying. Easy to take to school or work to keep you going when the hunger pangs hit.
Ingredients
- 90 g Large rolled oats
- 90 g Plain wholemeal flour
- 40 g Wheat bran
- 8 tbsp Sugar substitute
- ½ tsp Baking powder
- 120 g Flora Light
- 1 Egg
- 275 g Frozen blueberries
- 60 ml Water
- 2 tbsp Sugar substitute
- ½ tbsp Grated lemon rind
- 2 tsp Lemon juice
- 1 Corn flour
Instructions
- Bring blueberries, water, sugar substitute, lemon rind and juice and the corn flour to the boil and stir for 2 minutes or so until bubbly and thickened.
- Combine all the dry ingredients in a bowl and then mix in the Flora until it looks like a coarse crumble topping, before stirring in the egg.
- Reserve enough mixture to sprinkle over the top and press the rest into a lined 20cm square tin.
- Spread the blueberry filling over the base and crumble the rest of the oat mixture over the top, pressing down lightly.
- Bake at 180 degrees C (350F, Gas 4) for 30 minutes until golden. Cool, cut into 10 (c140cal) bars, wrap and freeze.
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