Gluten-free berry cake bar

Ingredients

• 500 g Blueberries, fresh
• 320 g Almond flour
• 300 g Butter, unsalted
• 100 g Coconut flour, unsweetened
• 100 g Almond flour
• 70 ml Honey
• 4 tsp Corn starch
• 1 tbsp Lemon juice, fresh
• 2 tsp Baking powder
• 1 tsp Lemon zest, finely grated
• 1 pcs Egg
• 1 pinch Salt

Method

1. Preheat oven to 190°C.
2. In a bowl, gently combine berries with lemon juice and 50ml honey. Add cornstarch and stir gently until blueberries are coated.
3. Place almond flour, coconut flour, lemon zest, and salt in food processor. Pulse a few times.
4. Add 220g butter and pulse until mixture is crumbly.
5. Add the egg and pulse until combined.
6. Prepare a baking dish lined with parchment paper.
7. Pour half of the batter into the baking dish and spread over blueberries.
8. Top with second layer of batter.
9. Bake in the preheated oven for 40 minutes.
10. Meanwhile, prepare the topping; combine butter with almonds and honey then spread over cake.
11. Bake the cake for 10 more minutes.
12. Remove and allow to cool slightly before slicing and serving.