METHOD

Preheat the oven to 160 degrees and grease a brownie tin with a touch of coconut oil and baking paper.

In a bowl, mix the oats, puffed spelt and blueberries in a bowl and mix well to make sure the blueberries are dispersed evenly.

In blender (or with a fork) add the melted coconut oil, date syrup, almond butter, almond m.lk and Nush Blueberry Almond M.lk Yog and mix well until it creates a smooth mixture. Pour into the wet ingredients and mix together.

Tip mixture into a lined and greased tray and press mixture into the tin.

Bake in the oven for 20-25 minutes until golden brown on top, leave to cool before slicing. Enjoy!