Crust  

2 cups oat flour (grind rolled oats). 

1 cup ground almonds

1 tsp vanilla

1 tsp cinnamon

4 tbsp maple syrup

1 tbsp cocoa powder

½ melted coconut oil 

Blueberry jam

2 cups fresh blueberries

2 tbsp chia seeds

2 tbsp maple syrup

2 tbsp lemon juice

Pinch of salt

Method

Start by making the chia jam filling: 

·       Add the blueberries to a small saucepan along with the maple syrup, lemon juice and salt.

·       Cook over a low/medium heat while mashing the blueberries.

·       Once the blueberries are mashed, take off the heat and fold in the chia seeds.

·       Leave to cool completely to set.

To make the crust:

·       In a large bowl, mix together the oat flour, ground almonds, cinnamon

·       Pour in the maple syrup and coconut oil and mix to combine.

·       Press 2/3 of the mixture into a pan lined with parchment paper.

·       Chill the crust in the fridge for 15-30 minutes.

·       Spread the set blueberry jam on the 2/3 crust which you kept in the fridge.

·       Crumble the 1/3 remaining crust on top.

· Bake for 15 to 20 minutes in your preheated oven until lightly golden.