Feeling snacky? Try these amazing chia blueberry bars that are healthy and delicious. Foods high in fiber help you feel full longer, only two tablespoons of chia seeds have 11g of fiber. Try this recipe for a guilt-free treat. After all, snacks need not be unhealthy!
Ingredients
* For the Chia Blueberry Jam:
- 500ml (2 cups/250g) blueberries
- 45ml (3 Tbsp) chia seeds
- 15ml (1 Tbsp) coconut sugar
- 30ml (2 Tbsp) water
* For the Blueberry Bars:
- 500ml/300g (2 cups) cake flour
- 125ml/75g (1/2 cup) almond flour
- 160ml/96g (2/3 cup) coconut sugar
- 250ml/110g (1 cup) coconut oil, softened
- Pinch of salt
- 65g (1/2 cup) almonds, chopped finely and toasted
* For the Lemon Glaze:
- 125ml (1/2 cup) icing sugar
- 15ml (1 Tbsp) lemon juice
- Zest of ½ lemon
Instructions
* For the Chia Blueberry Jam:
Combine all ingredients into a small saucepan and cook for about 10-15 minutes on a low heat until sticky.
Remove from heat and allow to cool completely before use.
* For the Blueberry Bars:
Pre-heat the oven to 180°C.
Combine the cake flour, almond flour and coconut sugar in a large mixing bowl and mix to combine.
Add the softened coconut oil, pinch of salt and the chopped almonds and work with your hands until you have a smooth pastry.
Set aside about 180ml (2/3 cup) of the pastry for your topping.
Press the rest of the dough in your prepared 20cm x 20cm baking tin and blind bake the pastry for about 15 minutes. Remove the baking paper and beans/rice and bake open for another 10 minutes.
Remove from the oven and spread the blueberry chia jam on the pastry. Crumble the reserved pastry on top of the chia blueberry jam.
Place the baking tin back into the oven and bake for another 10-15 minutes and golden.
Once done baking, remove from the oven and allow to cool in the pan for at least 15 minutes. Gently remove the bars from the tin and place in the fridge for 1-2 hours to set.
Once rested, cut into bars and drizzle with the lemony glaze.
* For the Lemon Glaze:
Combine all ingredients and mix well. Drizzle over blueberry bars.
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