About the Recipe
Majority of commercial brand bars contain more than the recommended amount of sugar in the form of fructose. The problem with fructose is, it causes an insulin spike then resulting in a sugar crash which makes you hungry, fatigued and craving more sugar (like an insulin-sugar rollercoaster). Chronically elevated insulin leads to an accumulation of fat, obesity and diabetes. This recipe uses rice malt syrup, which is fructose free and thereforeit is a slow releasing supply of energy (mainly maltose and a small amount of glucose) Blueberries are also one of the few fruits low in fructose.
Ingredients
2 cups gluten free self raising flour (otherwise opt for wholemeal SR)
1/4 rice malt syrup
3 eggs
1/2-1 cup plant based milk (amount depends on type of flour used)
1 1/2 cup frozen blueberries
1 lemon (juice and zest)
1/2 cup vanilla coco (can use Greek yoghurt with 1 tsp vanilla paste)
12 mini loaf trays (usually 6 per tray)
Preparation
Step 1
Preheat oven to 180 degrees Celsius. Oil loaf trays with olive oil and line each mould with a strip of baking paper across the mould, leaving some overhang for easy removal.
Step 2
Place flour, eggs, milk, lemon zest, lemon juice, rice malt syrup and coco in a mixing bowl and mix with electric mixer until well combined.
Step 3
Mix and coat the blueberries with extra flour (this prevents batter from turning purple!). Add to mixture and carefully fold through until well combined.
Step 4
Spoon batter into loaf moulds and bake for 30-35 minutes until brown on top and cooked through.
Allow to rest in trays for five minutes, then remove and place on cooling rack. Keep in airtight container in the fridge for up to one week or freeze for up to three months.