- ½ cup Super Sprout blueberry powder
- 2 tbs gluten free flour
- 1/3 cup LSA meal
- 1 cup mixed organic dried blueberries, cranberries and cherries
- 1 cup chopped dates
- ½ cup natural almonds (sliced thin)
- ½ tsp kosher salt
- ½ tsp baking powder
- Zest of 1 orange
- 1/3 cup almond butter
- 1/3 cup maple syrup
- ½ cup extra virgin olive oil
- 1 tsp almond extract
- 4 tbs coconut oil
Heat oven to 175C.
Place baking paper in a bread loaf.
Mix the dry ingredients in a large bowl. Over medium heat, dissolve and mix the wet ingredients.
Pour wet into the dry and mix thoroughly. Press firmly into the baking dish.
Bake 30 minutes, until lightly browned on top (It will look like a crumble)
Break the crumble with a fork and mix in 4 tablespoons of coconut oil
Roll into bliss balls, and store in an air tight container for up to 1 week, or three months in the freezer.