Feed your appetite for cooking with Penguin’s expert authors
Blueberry Porridge Squares
From the book
Livia’s Kitchen
Over 100 inspiring recipes for raw and baked treats
Dairy-free and gluten-free ingredients
Indulgent sweets and desserts with a nutritional twist
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Introduction from Olivia Wollenberg
Blueberries in the morning are hard to beat. And when used in recipes other ingredients are almost superfluous as blueberries provide an amazing taste that you don’t want to mask. This is one of the most popular recipes on my blog.
Ingredients
Essential kit
You will need a 20cm x 20cm brownie tin.
Method
Preheat the oven to 180C/350F/gas mark 4.
Line a 20cm x 20cm brownie tin with greaseproof paper.
Add all the ingredients to a blender or food processor except for the 60g of blueberries and pulse until combined.
Stir through the extra blueberries.
Pour the mixture into the lined tin and bake in the oven for 15 minutes until the squares are firm, but still bouncy. Make sure the middle is cooked – it may need an extra few minutes.
Leave to cool and then slice into squares.
Reviews
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