Here we are sitting right on the cusp of the changing seasons. That chunk of time when we've just started daylight savings - which I love so much - but are still dealing with chilly mornings, endless rain and generally unpredictable weather. This time of year is full of hope though, don't you think? There is more yukky weather behind us than lies ahead. I love knowing that with each day we are inching closer to the warmth of summer.
I have been loving being back in the kitchen since finishing the cookbook. It's lovely to cook with less of a schedule or pressure. Being spontaneous and free in the kitchen is my natural style and I'm embracing this wholeheartedly again.
These insanely delicious bars will be make you very happy I promise. The soft fruitiness from the apples and blueberries play beautifully with earthy oats and decadent chunks of dark chocolate. They are nut free so would work really well for lunch boxes. We love them for afternoon tea too with a mug of strong black tea or for those mornings when I'm running out the door and realise I haven't had breakfast yet.
Hugs. Kelly x
Jazz apple, dark chocolate, blueberry & oat bars
2 free range eggs - lightly beaten
1/4 cup melted butter or coconut oil
1 teaspoon vanilla essence
2 Jazz TM apples - grated and gently squeezed of liquid.
2 cups rolled oats
3/4 cup tapioca flour
1/2 cup coconut or light muscovado sugar
1/2 teaspoon ground cinnamon
70g dark chocolate - roughly chopped (about 1/2 cup)
1/2 cup blueberries
Preheat oven to 180 degrees celsius.
Combine the eggs, melted butter, vanilla and grated apple in a large bowl. Mix well.
Add the oats, tapioca flour, sugar and cinnamon. Stir well until thoroughly combine. Gently fold in the dark chocolate and blueberries.
Line a 30cm x 10cm slice tin with baking paper. Pour the batter in and use a spatula to smooth the surface.
Bake for 35 - 40 minutes until firm and golden. Leave to cool completely before slicing. I find I get the neatest slices if I place the whole slice in the fridge for an hour first (I love tidy edges!)
Will last 3-4 days in an airtight container. Freezes well for up to a month.