- 1 cup fresh blueberries
- 1 cup fresh strawberries, chopped
- 1 granny smith apple, diced small – keep skin on!
- 1/4 cup apple juice
- 2 tablespoon coconut sugar
- 2 teaspoon pure vanilla extract
- 2 tablespoon arrowroot starch mixed with 2 tablespoon water
- 1 1/2 cup almond flour
- 1 cup uncontaminated rolled oats
- 1/2 cup buckwheat groats, divided
- 1/4 cup coconut/coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon Himalayan rock salt
- 1/8 teaspoon white powdered stevia
- 1 flax egg [1 tablespoon freshly ground flax + 2 tablespoon water] – see note
- 3 tablespoon coconut oil, melted
- 1 teaspoon pure vanilla extract
- Preheat oven to 375F and line 9×9 square pan with parchment paper across both sides for easy lifting and set aside. In a small bowl, mix arrowroot with warm water to form a paste. Set aside.
- Berry Filling: combine the berries, apple, apple juice, coconut sugar, stevia and vanilla extract in a blender and pulse quickly. Transfer mixture to a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the pre-mixed arrowroot mixture. Whisk until all clumps are gone and set aside.
- Base: Grind half of the buckwheat groats in a food processor or coffee grinder. Pour mixture into a large bowl and add remaining buckwheat, oats, almond flour, coconut sugar, cinnamon, baking soda, baking powder, stevia, and salt.
- In a separate bowl, mix flax egg, coconut oil and vanilla. Pour wet into dry and mix until combined. It will be slightly dry, but keep mixing with hands until it’s incorporated.
- Drop 2/3 of the mixture into the prepared pan and push down firmly with fingers to smooth out. Grab the prepared berry filling and spread over the top of the base until smooth.
- Now, crumble the remaining oat mixture on top.
- Bake for 30 minutes or until the top is slightly golden and firm. Allow to cool for at least 20 minutes before cutting into squares.
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Generally flax eggs are comprised of 1 tablespoon flax and 3 tablespoon water, but use 2 tablespoon in this recipe. It’s not a typo!
Nutrition Information Per Serving
- Calories: 153
- Calories from Fat: 77
- Total Fat: 8.6
- Saturated Fat: 2.7 g
- Sodium: 44 mg
- Carbs: 16.1 g
- Dietary Fiber: 2.5 g
- Net Carbs: 13.6 g
- Sugars: 8.3 g
- Protein: 1 g