Hi!
The best cookie in the world, delicate, delicious and sweet but without white sugar, gluten-free and delicious homemade jam – the FIT version for each of us tastes even better with coffee, and when you combine all this with good company, you have a perfect day. Come and make a delicious FIT miracle with me, super quick and with really few ingredients-Fit Bars Blueberry
Ingredients:
- 180 g of almond flour
- 10 g of peanut butter, smooth
- 100 g almond flakes
- 80 ml honey / g xylitol
- 80 ml coconut oil – melted
- ¼ teaspoon of salt
- ½ teaspoon of vanilla
Blueberry Chia Seed Jam
- 300 g Blueberry – fresh or frozen
- 45 ml Honey – or something else you have
- 30ml Lemon Juice
- 25 g Chia Seeds
- ½ teaspoon Lemon Set
Instructions:
Preheat oven to 180°C. Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
In a large mixing bowl, combine all the crust ingredients: almond flour, rolled almond , peanut butter, Honey – or something else you have, melted coconut oil, salt, and vanilla.
Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen), add 1-2 tablespoons peanut butter, add 1 at a time, until the dough is soft and stick together.
Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the dough and making sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.
Place the pan in the fridge while you make the blueberry chia seed jam.
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Blueberry Chia Seed Jam : Instructions:
In a small saucepan, add the blueberries, honey, lemon juice, lemon zest, and chia seeds.
Cook for 1-2 minutes on medium heat until bubbles form on the sides of the pan.
Mash the blueberries using a fork and keep cooking for 2 minutes, stirring all the time to prevent the jam from burning. It should slightly thicken but still be very runny. It will thicken in the oven, don’t worry.
Pour the jam on top of the prepared crust then use the remaining dough to crumble all other the bar.
Bake the bar for 35 minutes or until crispy on top and golden.
Remove from the oven and cool in the pan 10 minutes before transferring onto a cooling rack.
Cool for 3 hours or until it reaches room temperature before slicing into 16 bars. Waiting will prevent the bar from crumbling, and the jam will set perfectly.
*Store the bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week.
*Otherwise, freeze and defrost the day before
Enjoy !
