Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Generously grease an 8x8x2-inch square baking pan with
Unsalted Butter (to taste)
.
Step 2
In a medium (10-inch) sauté pan, toast the
Blanched Slivered Almonds (55 g)
and
Unsweetened Coconut Flakes (50 g)
over medium-low heat, stirring occasionally, until the coconut begins to brown. Begin stirring almost constantly and continue to cook until the coconut is golden brown, about 10 minutes total.
Step 3
Off the heat, stir in 1 tablespoon of
Maple Syrup (15 mL)
and
Kosher Salt (to taste)
( around 1/8 tsp). Transfer to a small bowl and set aside to cool.
Step 4
Meanwhile, in a small bowl, combine the
Old Fashioned Rolled Oats (180 g)
,
Baking Powder (4 g)
,
Ground Cinnamon (3 g)
and more
Kosher Salt (to taste)
(around 1/2 tsp). In a large bowl, combine the
Unsweetened Coconut Milk (1 can)
,
Egg (1)
,
Vanilla Extract (10 mL)
,
Water (60 mL)
and
Maple Syrup (60 mL)
. Whisk vigorously until thoroughly smooth.
Step 5
Add the dry ingredients to the wet ingredients and stir until combined. Gently stir in the
Fresh Blueberries (150 g)
pour into the prepared pan, and top with the almond and coconut mixture.
Step 6
Bake for 35-45 minutes, until cooked through. Let cool for several minutes.
Step 7
Serve with maple syrup on the side and enjoy!
