I was given an extremely generous haul of blackberries from some lovely friends so it was time to whip up another blackberry-based bake! I love coconut so thought I’d combine the two!
This is really easy to make and quick to prepare, though takes a little while to cook. Perfect for school lunch boxes or mid-afternoon office snacks too, or a tasty dessert with custard! This makes 12 – 16 slices (depending how large you cut them!) at 260 – 200 cals per slice.
You will need:
250g self raising flour (any type you like)
200g sugar (or 100g half spoon sugar)
90g desiccated coconut
200g dairy free spread (or butter)
1 tsp cinnamon (if you’re a fan of cinnamon you can add more)
Preheat oven to 180 C.
Add the flour, oats, sugar and cinnamon into bowl and mix well. Add the spread and use your fingers or a fork to rub it in to the flour until you have a crumble mix.
Add the coconut and mix well. Remove a cup full of mixture and place to one side. Add the eggs to the remaining mixture and stir in to form a sticky dough. Line a small baking tray (I used a 27 x 17cm tray) and press the mixture into the tray, smoothing the top with a spoon.
Scatter the blackerries over the top and then sprinkle the mixture you set aside over the top.
Place in the oven for 60 mins or until a skewer comes out with only moist crumbs. Check regularly and about half way through cover the tray with foil before the topping starts to burn.
Leave to cool, then remove from the tin and cut into squares.
Eat as it is, or serve with more berries and yoghurt, custard or ice cream!