Free of Refined Sugar: Blueberry Honey Slice

Free of Refined Sugar: Blueberry Honey Slice

Hey Everyone! I’ve been having a lot of fun testing out healthy desserts for you all. I recently bought a huge bag of blueberries and was inspired to make something simple, clean, delicious and filling. So, alas, my free of refined sugar, blueberry honey slices. The bottom layer consists of old-fashioned oats, a little whole wheat flour, a touch of honey and coconut sugar. The center is a blueberry compote consisting of fresh blueberries, (frozen is fine) lemon zest which brightens the sweet blueberries, earthy and alert, freshly grated nutmeg wich ties everything together, a touch of coconut sugar and finished off with vanilla extract. The top layer is similar to a traditional streusel, but I’ve swapped white flour for wheat, butter for coconut oil and white + brown sugar for coconut sugar. 

Free of Refined Sugar: Blueberry Honey Slice

This recipe is very approachable for those of you who are new to baking, and it’s a great way to practice kitchen time management. While you’re par-baking your oat base, the blueberry compote can be slowly simmering on the stove top. It’s easy to assemble and of course, insanely diverse. You could use any berry or stone fruit, or a combination of them, so get creative! 

I hope you enjoy the addition to these healthy dessert options on AmbyCakes! ^_^

Blueberry Honey Slice
Serves 9
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For Oatmeal Base
  1. 2 Cups Old Fashioned Oats
  2. 3/4 Cups Whole What Flour
  3. 2 tsp Baking Powder
  4. 1/2 Cup Coconut Sugar
  5. 3 TBSP Honey
  6. 2 Eggs
  7. 3/4 Cup Coconut Oil
  8. 1 tsp Sea Salt
For Blueberry Compote
  1. 3 Cups Blueberries
  2. Zest of 1 Lemon
  3. 1/4 Cup Water
  4. 1/2 Cup Coconut Sugar
  5. 1 tsp Vanilla Extract
  6. 1/2 tsp Freshly Grated Nutmeg
For Streusel
  1. 1/4 Cup Whole What Flour
  2. 3 TBSP Coconut Oil
  3. 3 TBSP Coconut Sugar
  4. 1/2 tsp Cinnamon
  5. 1/2 tsp Sea Salt
For Oatmeal Base
  1. In a large bowl, combine all ingredients and spread evenly into a parchment lined 9x9 baking pan.
  2. Bake for 15 minutes at 200C/375F .
For Blueberry Compote
  1. In a small sauce pot, combine all ingredients except vanilla extract and simmer at low heat for 25-30 minutes.
  2. Allow to cool completely and add vanilla.
For Streusel
  1. In a small bowl, combine all ingredients. Mixture should be stiff. Add a little more coconut oil if it's too crumbly.
Assembly
  1. Pour compote over par baked oat base.
  2. Sprinkle on streusel evenly on top of compute.
  3. Bake at 180C/350F for about 25 minutes.
  4. Allow to cool completely for at least 2 hours before serving.
  5. Store in an airtight container in the fridge for up to 1 week.
Notes
  1. Vanilla extract evaporates so it is pointless to add it to liquids/custards/compotes while cooking.
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