Gluten Free Blueberry and White Chocolate Bars made with buckwheat flour and overnight soaked oats, so much goodness. These are perfect for lunchboxes and make a great breakfast on the go.
Gluten Free Blueberry + White Chocolate Bars
These bars are really easy to make, all mixed in one bowl and then baked in the oven. For an even healthier version you could leave out the chocolate chips, my son has quite a sweet tooth so added them for him really. It certainly isn’t an overly sweet slice, so the chocolate does add a nice amount of sweetness. You could easily swap for milk or dark chocolate chips. I didn’t even have choc chips, I chopped up some melting chocolate buttons I had in the fridge.
Gluten Free Blueberry + White Chocolate Bars
- Yield: 27 small bars 1x
Ingredients
- 1/2 cup oats
- 1 tablespoon lemon juice
- 11/2 cups buckwheat flour
- 2 tablespoons flaxseed meal
- 3 teaspoons baking powder
- 3/4 cup coconut milk
- 1 tablespoon vanilla
- 1/4 cup honey
- 1/2 cup blueberries (frozen is ok)
- 1/2 cup white chocolate chips
- 1/4 cup sunflower seeds
Instructions
The night before soak the oats in 1 cup filtered water and the lemon juice, covered.
Pre heat oven to 175°C. Line a 27cm x 18cm slice tray with baking paper.
In a large bowl combine the buckwheat flour, flaxseed and baking powder. Add the oats, coconut milk, vanilla and honey and mix to just combine. Don’t over work the mixture. Fold through half the blueberries, choc chips and sunflower seeds. Pour into slice tray and sprinkle over the remaining blueberries, choc chips and sunflower seeds.
Bake for 25 minutes. Allow to cool in tray for 10 minutes, then slice into bars.
Notes
This freezes really well.
Leave out the choc chips for a refined sugar free slice
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