Blueberry Oaties

Warning these biscuits contain fat...now I know what you’re thinking – whatever happened to Roxanne’s no fat/no sugar baking?! Well, while these do contain fat, it comes from avocados, and so is a ‘good’ fat. I got the idea of using avocados from my friend Jess (see her post here), and then I made up the recipe.

This recipe contains no dairy, wheat or refined sugar so is perfect for friends with allergies.

Roxanne's Good-Fat Blueberry Oaties

Ingredients

100g rice flour

½ tsp baking powder

½ tsp cinnamon

50g porridge oats

1 small avocado (60g)

1 small egg

50g pear & apple spread

60g blueberries

20g brazil nuts, finely chopped

Step 1

Preheat the oven to 180°C /gas 4. Put all of the dry ingredients into a bowl.

Step 2

Roll up your sleeves and rub the avocado into the dry ingredients (just like you would rub butter in).

Step 3

Whisk together the egg and spread and add it to the mixture. Mix well, then add the nuts and stir until well combined.

Step 4

Roll the mixture into 16 small balls and place them on greased baking trays. Push one blueberry down into the centre of each one.

Step 5

Bake in the oven for 12 minutes until firm to the touch and golden. Transfer to a wire rack to cool.

Verdict

The good news is they aren't green, which I imagine some might find off-putting. I love the oaty texture and the exploding blueberry when you bite into the cookie. They aren't super sweet but I often find cookies go overboard on the sugar anyway.

Enjoy with a cold glass of milk

ps. 63 calories per cookie...