These blueberry tray bake slices are so delicious and using the nutty kinako and citrus yuzu gives them a wonderful flavour. So tasty warm or cold with vegan cream or ice cream. They make a great dessert or a quick snack.
Line a square pan with parchment paper and set aside. In one bowl add 1 cup of oats ( I use gluten-free ) 1/4 cup of kinako soy bean flour,1/4 cup of almond flour,a pinch of salt,1/4 teaspoon of baking powder,1/3 cup of coconut palm sugar,1/3 cup of coconut butter ( melted ) mix together. In a separate bowl add a cup of fresh blueberries,1 tablespoon of maple syrup or (rice syrup),1 tablespoon of potato starch ( I use Japanese potato starch from Hokkaido but you can also use cornstarch) and one tablespoon of yuzu juice. Mix together .
Tip the oat mixture into the pan and press firmly ( I often cover with plastic wrap and give it a good press down then top the oats with the blueberry mixture and make in a moderate oven for around 30 mins. Remove and let it completely cool before cutting. It may help to put it in the fridge to cook faster.
Cut into bars and enjoy .
I switched things up a bit and added some strawberries and sprinkled on some coconut.
Why not try some spiced peach or banana .?