50 g sugar-free white chocolate, cut into small pieces
Preheat the oven to 170C and grease and line a 9x9in baking tin.
Mix together the ground almonds, oat flour, protein, Natvia and baking powder in a bowl.
Whisk together the flaxseed and water in a small bowl or mug and leave to stand for 5 minutes, then whisk with the milk and vanilla.
Pour this into the dry ingredients and mix to form a batter. Stir in the blueberries (but don’t overmix!).
Spoon into the tin and smooth out evenly. Scatter over the chocolate and push into the mixture. Bake for 20-25 minutes until golden and firmed up. Leave to cool in the tin then cut into bars and enjoy!