Any time blueberry bake

A really simple recipe to make on a Sunday night to enjoy for breakfast, pudding or snacks throughout the week. I love a piece of this for breakfast on the go, or a smaller portion as a snack or pudding. This bake would also work well made with raspberries, blackberries or cherries, halved and pitted. Enjoy it cold or serve warm with a dollop of yoghurt or my Soft-Serve Banana Ice Cream (recipe in the book).

MAKES 6 OR 9 SQUARES

3 tbsp coconut oil

200g ground almonds

3 tbsp maple syrup

½ tsp bicarbonate of soda

1 tsp lemon juice grated zest of ½ lemon

1 tsp vanilla extract

3 medium eggs

300g fresh blueberries

1 Preheat the oven to fan 180C/200C/gas 6 and line a 20cm square baking tin with baking parchment. Add the oil to the lined tin and pop it in the oven for a few minutes to melt, then remove from the oven and allow to cool slightly.

2 In a large bowl, combine all the remaining ingredients except the eggs and blueberries. Make a well in the middle, crack in the eggs and mix in before stirring through the melted oil.

3 Pour the mixture into the prepared tin and sprinkle the blueberries over the batter, nudging them most of the way into the mixture. Bake in the oven for 18-20 minutes until firm in the middle and just golden on top. Cut into squares (larger ones for breakfast and smaller ones for a snack) and serve warm or leave to cool and eat on the go.