Blueberry shortcake crumble slice

Is it a slice? is it dessert? Its can be both! serve hot from the oven with some cream for a dessert, or cold as slice It is a shortbread/macadamia base with luscious blueberries and crumble topping.

This is grain, gluten and egg free. You could use any berries here.

 Ingredients

150 g softened butter

¼ cup honey

1 tsp vanilla extract

1 cup of desiccated coconut

1 cup almond flour

1 cup tapioca/arrowroot flour

1 cup macadamia nuts, chopped small

1 cup of frozen/fresh blueberries

Method

Preheat oven to 180C and line a 20 by 20 cm tin with baking paper.

Cream butter, vanilla and honey together. Stir in everything except the blueberries.

Press ¾ of the mix into the tin.

Scatter over the blueberries.

Dot the rest of the mix over the blueberries for your crumble topping.

Bake for 30 minutes until golden brown.

Serve hot or cold. When it is hot it is more fragile so be careful lifting it out of the tin. Cut into 16 squares, it is best to do this when cool. Keep in the fridge or the bench in an airtight container.