Blueberry Ricotta Slice

This high protein, high omega-3 slice contains blueberries for a little bit of sweetness. Blueberries are rich in polyphenols which have an anti-inflammatory effect in your gut.

Ingredients

Makes 20

  • 500ml oats (or oat meal if you do not have a food processor)
  • 100ml chia meal or seeds food processed till broken up (this is not vital if you don’t have a food processor)
  • 400ml self-raising flour
  • 2 eggs
  • 0.5cup sugar
  • 500ml tub of Ricotta cheese
  • 1tbsp finely grated lemon zest
  • 2cup blueberries or mixed berries

Method

  • preheat oven to 160 °C fan forced
  • Food process chia and oats and to bread crumb size and reserve 125 ml for the crumble
  • Cream or food process butter, 1 egg and sugar
  • Mix in non-reserved oat-chia mixture and flour to make a slightly crumbly dough and press 2/3 of this into a 20 x 20cm baking tin lined with baking paper
  • Food process 1 egg with ricotta and spread over base
  • Sprinkle berries over ricotta
  • Food process or stir with a fork, the reserved oat chia mixture with the remaining dough mixture to make a very crumbly topping and spread lightly over the berries.
  • Bake at 160°C fan forced for 1 hour and leave to cool in oven. Cut into squares when cool and refrigerate. If you like a little extra sweetness, sprinkle lightly with icing sugar.