A really simple recipe to make on a Sunday night to enjoy for breakfast, pudding or snacks throughout the week. I love a piece of this for breakfast on the go, or a smaller portion as a snack or pudding. This bake would also work well made with raspberries, blackberries or cherries, halved and pitted. Enjoy it cold or serve warm with a dollop of yoghurt or my Soft-Serve Banana Ice Cream (recipe in the book).
MAKES 6 OR 9 SQUARES
3 tbsp coconut oil
200g ground almonds
3 tbsp maple syrup
½ tsp bicarbonate
1 tsp lemon juice
grated zest of ½ lemon
1 tsp vanilla extract
3 medium eggs
300g fresh blueberries
1. Preheat the oven to fan 180C/200C/gas 6 and line a 20cm square baking tin with baking parchment. Add the oil to the lined tin and pop it in the oven for a few minutes to melt, then remove from the oven and allow to cool slightly.
2. In a large bowl, combine all the remaining ingredients
except the eggs and blueberries. Make a well in the middle,
crack in the eggs and mix in before stirring through the
3. Pour the mixture into the prepared tin and sprinkle the blueberries over the batter, nudging them most of the way into the mixture. Bake in the oven for 18-20 minutes until firm in the middle and just golden on top. Cut into squares (larger ones for breakfast and smaller ones for a snack) and serve warm or leave to cool and eat on the go.
SAVE 20 PER CENT ON MELISSA’S NEW BOOK
Eat Happy: 30-Minute Feelgood Food by Melissa Hemsley is published by Ebury, price £20. As well as Melissa’s introduction and brilliant advice and tips for time-savvy, good-for-you meals, chapters cover breakfast and brunch, bowl food, meat, fish and vegetable mains, salads, sides, snacks, dips and canapés, sweets and drinks. To order a copy for £16 until 18 February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15.