Step 1

Preheat oven to 180C /350F and lightly grease an 8x8” baking tin with oil.

Step 2

In a large bowl, whisk the oats, flours, baking powder and beetroot powder together.

Step 3

In another bowl, using an electric mixer, beat together the egg, coconut sugar, coconut oil and vanilla, until smooth. Stir in the almond milk, nuts, fruit and seeds. Add in the dry ingredients and gently mix to combine.

Step 4

Add the batter and smooth out. Cook for 15-20 minutes then allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. Cut into squares and store in an airtight container.