Lemon Blueberry Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

Coconut Oil

Maple Syrup

Vanilla Extract

Lemon Juice

Coconut Milk

Water

Lemon Zest

Frozen Blueberries

Gluten-Free Rolled Oats

Poppy Seeds

Shredded Coconut

Ground Flax Seed

Chia Seeds

Baking Powder

Ground Cinnamon

Ground Cardamom

Ground Turmeric

Sea Salt

Coconut Butter

Directions

Preheat the oven to 375 F. Lightly grease a 9x6 (or similar size will do) baking pan or dish with coconut oil and set aside.

In a large bowl, combined all of the dried ingredients. The gluten-free rolled oats, poppy seeds, shredded coconut, ground flax seed, chia seeds, baking powder, cinnamon, cardamom, turmeric and sea salt. Mix until fully combined.

In a medium sized bowl, combine all of the wet ingredients excluding the frozen blueberries. Mix the 2 tbsp coconut oil, 5 ½ tbsp maple syrup, vanilla extract, 1 tbsp lemon juice, coconut milk, water and lemon zest.

Pour the wet ingredients into the dry and mix everything together until fully combined. Then add in the frozen blueberries and carefully fold into the mix.

Once everything has been combined, pour the mix into your prepped greased pan and then top with some additional blueberries and a little extra saved lemon zest.

Bake for 40 mins or until the bake is set and slightly golden on top. Let the bake sit for 20-30 minutes to cool.

Once the bake has cooled slightly, drizzle with melted coconut butter and finish with extra lemon zest if desired.

Once the bake has cooled, slice with a knife and enjoy!

Once completely cooled, store the bake properly sealed in the refrigerator for up to 5 days. Or it can be sliced into portions and individuals wrapped and stored in the freezer for up to a month.

Optional: You can add in half a scoop of your favourite vanilla protein powder if you would like to increase the protein.