1

Preheat the oven to 375 F. Lightly grease a 9x6 (or similar size will do) baking pan or dish with coconut oil and set aside.

2

In a large bowl, combined all of the dried ingredients. The gluten-free rolled oats, poppy seeds, shredded coconut, ground flax seed, chia seeds, baking powder, cinnamon, cardamom, turmeric and sea salt. Mix until fully combined.

3

In a medium sized bowl, combine all of the wet ingredients excluding the frozen blueberries. Mix the 2 tbsp coconut oil, 5 ½ tbsp maple syrup, vanilla extract, 1 tbsp lemon juice, coconut milk, water and lemon zest.

4

Pour the wet ingredients into the dry and mix everything together until fully combined. Then add in the frozen blueberries and carefully fold into the mix.

5

Once everything has been combined, pour the mix into your prepped greased pan and then top with some additional blueberries and a little extra saved lemon zest.

6

Bake for 40 mins or until the bake is set and slightly golden on top. Let the bake sit for 20-30 minutes to cool.

7

Once the bake is out of the oven and cooling, it’s time to make the Lemon-Coconut Glaze. Place a small pan on very low heat, once heated, add in the 1 tbsp of coconut oil. Once melted, add in the 1 tbsp of maple syrup and 1 tbsp of lemon juice. With a fork or small whisk, continually whisk the glaze until it forms a drizzle and fully combined. Do not let it sit, it will burn. Once mixed, remove from the heat and drizzle on top of the bake and sprinkle any leftover lemon zest on top.

8

Once the bake has cooled, slice with a knife and enjoy!

9

Once completely cooled, store the bake properly sealed in the refrigerator for up to 5 days. Or it can be sliced into portions and individuals wrapped and stored in the freezer for up to a month.

10

Optional: You can add in half a scoop of your favourite vanilla protein powder if you would like to increase the protein.