Good morning everyone.. well another week over, how time flys!  This week I am giving you a great recipe for GF Blueberry Oat bars, now I can hear some of you saying "but I'm coeliac, I can't eat oats"  Bobs Redmill oats in Super Valu are guaranteed not to be contaminated and are gluten free, so if your system can tolerate oats you can use these.

1/2 cup raw buckwheat groats (seeds)

1 1/2 cups water

1/2 cup all purpose GF flour

1/4 tsp baking soda

1 tsp cinnamon

1 cup GF free rolled oats

1/4 almond meal

4 tlbs butter

2 tbls lemon juice

1 1/2 cups dried blueberries

2/3 cup plain greek style yoghurt

1 cup agave

2 tsp vanilla

2 tbls all purpose GF flour

1 tsp lemon zest

1 large egg white, lightly beaten.

Method for crust.

Start the day before you need to bars.  Soak buckwheat groats in water in a covered container overnight in the fridge.  Drain thouroughly, set aside

Preheat oven to 180c.  Spray oil 8x8inch baking tray, set aside

In food processor, add the drained buckwheat groats, flour, baking soda, and cinnamon and pulse 10 times to begin to break down the soaked buckwheat.  Add GF oats, almond meal, chilled butter, and lemon juice to food processor. Pulse 7-8 times then switch to puree and blend until crust forms a ball.

Reserve 1/2 cup of oat mixture; set aside.  Press remaining oat mixture into the bottom of prepared 8x8" pan, spreading crust evenly.

Filling

Combine blueberries, yoghurt, agave, vanilla, flour, lemon zest, and beaten egg white.  Spread blueberry mixture over prepared crust.  Sprinkle reserved oat mixture evenly over filling.  Bake for 40-45 minutes or until edges are golden.  Cool on wire rack.

Makes 24 Bars.

Hope you enjoy them...

Until next week .

Lorraine from The Cake and Crumb