Low-Carb Blueberry Chia Crisp

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted). Roughly chop the almonds, pecans and brazil nuts and place in a mixing bowl. Add the chia, pumpkin, sunflower flax and hemp seeds and combine. Add protein powder, vanilla, erythritol, and salt. (If using maple syrup, add in step 3.)

Step 2Blitz about a ³/₄ of the blueberries in a high speed blender until like a coulis. Keep the remaining blueberries for topping.

Step 3Add egg white, coconut oil and blitzed blueberries. Mix.

Step 4Evenly spread the mix onto a 30 x 20 cm (12 x 8 inch) baking tray. Top with the remaining blueberries.

Step 5Bake in the oven for about 35 minutes. Add the flaked coconut and bake for a further 8 minutes until golden. (You do need to add the flaked coconut later or it may burn.)

Step 6Remove from the oven and allow to cool. Break up with a fork and let it cool down.

Step 7Serve with yoghurt, sour cream, unsweetened almond milk, cashew milk or coconut whipped cream. You can even add a drizzle of more blitzed blueberries and a few whole blueberries. Store in a glass jar for up to 5 days in the fridge.