Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Wild Blueberry Bars

The­se deli­cious blueber­ry bars are ide­al as a deli­cious snack bet­ween meals and on the go. They are easy to make, irre­sis­ti­bly deli­cious and, on top of that, healing. 

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Ingre­di­ents ffor 12 blueber­ry bars:

For the filling: 

For the base and topping: 

Pre­pa­ra­ti­on of the blueber­ry bars: 

Pre­heat the oven to 180°C. Line a bak­ing sheet with parch­ment paper. 

To make the fil­ling, in a small sau­ce­pan over medi­um-high heat, add the wild blueber­ries, raw honey or map­le syrup, lemon juice, arrow­root, and vanil­la extra­ct or pow­der. Stir until even­ly mixed. Bring the mix­tu­re to a boil and cook, stir­ring often, until thick and bubbly, about 2–3 minu­tes. Remo­ve from heat and let cool for 10 minutes.

In a lar­ge mixing bowl, mix tog­e­ther the oat flour, oat flakes, coco­nut blos­som sugar and cin­na­mon. Pour in the mel­ted coco­nut oil and stir until the dough clumps tog­e­ther. (Note from cele­ry juice: We added 2 tab­les­poons of water becau­se the dough was very uns­mooth). Pour 2/3 of the mix­tu­re onto the pre­pared bak­ing sheet and set the rest asi­de. Press the mix­tu­re even­ly onto the bak­ing tray with your fin­gers; the dough will make up just over a quar­ter of the bak­ing tray. 

Pour the blueber­ry fil­ling onto the dough and dis­tri­bu­te it even­ly. Sprink­le the rest of the crumb mix­tu­re over the fil­ling and press it down slight­ly. Bake for 30 – 35 minu­tes until the fil­ling is bubbly and the top is gol­den. Remo­ve from oven and allow to cool com­ple­te­ly befo­re cut­ting into bars.

Bon appe­tit!


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Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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Wild blueber­ries

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