Fat-free blueberry bars on an oat base

Blueberry chewy cake

You probably know how good chewy cake tastes. But did you know that it is also possible to make a delicious chewy cake without any fat? We tried it and succeeded! In this recipe, apple sauce has taken over the role of oil. The blueberry sauce adds a touch of juiciness to the cake and the result is a delicious and healthy treat that is much lighter on the body than the traditional version due to its low fat content.

Servings: Approx. 9-12 bars (depending on how big you cut the squares).
Preparation time: 45 minutes + cooling time
Difficulty: Easy
To prepare you will need:

For the Dough:

• 1 ⅓ cups of oat flour (210 g)
• 1 cup gluten-free oatmeal (100 g)
• ¾ cup rice flour (136 g)
• ¾ cup apple sauce (180 g)
• ½ cup maple syrup or honey (118 g)
• a smaller cake tin (the tin used in the recipe is 23 x 17 cm).

For the cover:

• 2 ½ cups Canadian wild blueberries (320 g)
• 2 tbsp potato starch
• 2 tbsp maple syrup or honey

How to make?

First, line a baking tin with baking paper and preheat the oven to 180 degrees. Then start preparing the base by mixing all the ingredients together. This is best done with your hands and mix until a crumbly, sticky mixture forms. Press about ¾ of the mixture into the bottom of a cake tin lined with baking paper.

Then, in a smaller bowl, mix the wild blueberries with the potato starch and sweetener and spread on the bottom. Sprinkle the remaining crumbs from the bottom over the top.

Bake the cake in the oven at 180 degrees for 25-30 minutes, until the top of the cake has started to turn golden brown. Remove the cake from the oven and allow it to cool and set a little before cutting it open.

• The recipe uses a cake tin measuring 23 x 17 cm. If you don’t have a mould of the same dimensions to hand, feel free to use a mould of similar dimensions or a slightly larger/smaller mould.

This is a recipe inspired by the original recipe from Medicalmedium.