Berry oat bar, gluten free

Ingredients

• 180 g Gluten free flour mix
• 90 g Oats
• 120 ml Melted coconut oil
• 50 g Dates
• 1 tbsp Nutmeg, ground
• 1 pinch Salt
• 2 pcs Egg whites
• 75 g Raspberries
• 75 g Blueberries

Method

1. Preheat oven to 180⁰C.
2. Line a 22x22-cm baking pan with parchment paper or aluminium foil, allowing an overhang on sides of pan.
3. Stir together whole-wheat flour, oats, flaked coconuts, dates, nutmeg, and salt until blended.
4. Stir in coconut oil and egg whites until moist dough forms.
5. Reserve 180g of dough.
6. Press remaining dough into pan until evenly spread.
7. Mash raspberries and blueberries in a separate bowl and spread over dough in pan.
8. Crumble remaining dough and sprinkle on top of raspberry layer.
9. Bake for 30 minutes or until golden brown.
10. Allow to cool in pan for 10 minutes.
11. Using overhang, transfer to cooling rack and let cool completely before cutting.