Serves 12

INGREDIENTS

1 cup rolled oats

1 1/2 cup almond meal

1 cup desiccated coconut

1 1/2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

200g banana (the more ripe they are the better), peeled

1 egg

50g unsalted butter

1/3 cup honey

3/4 cup frozen blueberries

DIRECTIONS

1. Preheat the oven to 180˚C. Line a rectangular baking tray (approx. 28cm x 18cm in size) with baking paper.

2. In a large bowl combine all of the dry ingredients: oats, almond meal, coconut, cinnamon, baking powder and salt.

3. Melt the butter in a small, heat-proof bowl in the microwave for 30 seconds. Give it a really good stir. If it still hasn’t melted, zap it for a further 10-15 seconds before stirring again. Set aside.

4. In a medium-sized bowl, add the peeled bananas and use a fork or potato masher to mash well. Crack the egg into the banana and mix well to combine. Add the honey and the melted butter and stir well.

5. Pour the wet ingredients into the dry ingredients and stir to combine.

6. Add the frozen blueberries to the batter, gently folding them through until they are evenly dispersed.

7. Pour the batter into the lined baking tray and spread out evenly using a large palette knife.

8. Place in the oven to bake for 17-20 minutes (check after 15 minutes) or until golden around the edges and a skewer comes out clean when inserted into the middle.

9. Allow to cool for 10 minutes in the tray before removing and placing on a wire rack to cool completely.

10. Once cool, slice into twelve equal pieces and enjoy!

NOTE: If you are using a larger baking tin than the one suggested above, your slice will be thinner, meaning it may not take as long to cook so keep an eye on it! If you are using a smaller baking tin than the one suggested above, you slice will be slightly thicker so it may take longer to cook.

To store: Place in an air-tight container and store in the fridge for up to 5 days.