PRE 
SERVES 
Lisa recommends Linwood’s flax egg, but if you are not vegan, use 2 regular eggs and leave out the extra milk for soaking.. VP
- Preheat the oven to 200°C (180°C fan-assisted). Line a 23cm x 23cm square baking tray with parchment paper.
- In a small mixing bowl add 2 tbsp milled flaxseed together with 6 tbsp milk stir and let sit for 15 minutes.
- Combine the oats, grated apple, syrup/honey, milk, vanilla bean paste/seeds, baking powder, cinnamon and sea salt in a large mixing bowl and mix well.
- Fold in the “flax egg” along with 60g of blueberries until thoroughly combined.
- Pour the mixture into the prepared tin, top with the remaining 100g of blueberries and then scatter over the pecan pieces.
- Using the back of a spoon, gently press the blueberries and pecans into the mixture until they are firmly fixed but not too sunken.
- Bake for 35 minutes then remove and, using the tip of a sharp knife, gently pierce the blueberries (if they haven’t already burst) and press lightly with the blade of the knife to release the juices — take care, you don’t want the hot blueberry juice on your skin – or on your walls!).
- Return to the oven for a further 5 minutes until golden brown and mottled with purple where the blueberry juice has soaked in.
- Serve straight immediately with yogurt, extra berries and banana, nut or seed butter and, if you want some extra sweetness, drizzle with a little more syrup.
