Blackberry bake

The hardest part of this recipe was knowing what to call it. I have taken an easy route and used the very generic 'bake'. As an adaptation of my blackberry chia muffins, this is really a cross between a cake and a slice. Because I cut it into triangles, I am also reminded of American style scones (although that may be where the resemblance ends as I have never eaten them). Terminology aside, this is a minimally sweetened but maximally tasty snack or breakfast option.

The adaptations to the original muffins were relatively minor: adding a banana, swapping the white sugar to coconut sugar, halving the sugar amount, and slightly reducing the oil. I also cut out the salt. These swaps were made with a 1-year-old in mind and Mini Bite did love these, although I can now say that if you give this to a child you will have blackberry stains everywhere (their clothes, your clothes, their hands, your hands...). The stains are worth it though, and to be honest, with a 1-year-old you will probably have stains everywhere no matter what you do.

This uses foraged blackberries picked from the many wild blackberry bushes around where we live. I adore this time of year when I can pick a punnet of berries within 15 minutes of our house. If you aren't in that position, supermarket berries would work too, and blueberries or raspberries could be used in place of blackberries if that is easier.

This bake will keep for at least five days but I did find it dried out over time, so it is best eaten within a day or two of baking if possible.

Blackberry bake

An easy and versatile recipe that is naturally sweetened and studded with juicy berries
Gives 8 large slices

Author: Bite-sized thoughts, adapted from my blackberry chia muffins

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Ingredients

1-1/2 cups (195g) plain flour

1/4 cup (50g) coconut sugar

2 tsp baking powder

2 tbsp chia seeds

1 tbsp (30ml) vegetable oil

3/4 cup (185ml) non-dairy milk

1 tsp vanilla extract
1 large banana, mashed

1-1/2 cups blackberries or berries of choice

Method

Preheat your oven to 200'C (400'F) and line a square baking try with non-stick paper. 

Whisk together the flour, coconut sugar, baking powder and chia seeds in a large bowl.

Add the vegetable oil, non-dairy milk and vanilla to the dry ingredients and stir through until just combined. Add the mashed banana and stir to incorporate. Fold in the berries.

Transfer the mix to your prepared try and bake for approximately 30 minutes until the top is golden and a skewer inserted in the centre comes out clean.

Cut into triangles, or smaller squares if preferred.

Do you have berries growing near where you live?

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