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Blueberry, Toasted Flaked Almond & Orange Squares

Delicious and vegan - we think they look like a perfect weekend treat!


At April's Spring Flower Show, renowned local chef, Stephanie Moon, created these delicious vegan fruity treats on the Gardener's Kitchen stage.

Blueberry, Toasted Flaked Almond & Orange Squares


  • Margarine – to grease the tin
  • 1 tin of chickpeas
  • 200ml aqua faba (liquid from the chick peas)
  • 150g caster sugar
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 250g self-raising flour
  • 1 level tsp bicarbonate of soda
  • ½ level tsp baking powder
  • 150 g plain unsweetened soya yoghurt
  • 25g ground almonds
  • 100g frozen blueberries
  • 50g frozen fruits of the forest
  • Generous handful of flaked almonds
  • 2 level tbsp icing sugar
  • 1 tsp cinnamon


  • Heat the oven to 180⁰C.
  • Drain the chickpeas and reserve the juice (aqua faba).
  • Pour the aqua faba into a large bowl and whisk with an electric mixer.
  • And add the caster sugar a little at a time until the mixture is thick, glossy and creamy.
  • In a large bowl mix the orange and lemon zest and juices. Sieve the flour on top with the bicarb of soda and baking powder.
  • Add to the aqua faba sugar mix and gently fold in until just combined then add the almonds, yoghurt and half of the blueberries. Work quickly and carefully to combine.
  • Pour into the greased baking tray and sprinkle the remaining blueberries and flaked almonds over the top.
  • Bake for up to 25 mins until lightly golden. Keep an eye on the tray bake as it may take less time. Remove and allow to cool, then slice into ten pieces.
  • Make a fruit of the forest compote. Gently warm the berries with the icing sugar, cinnamon and a little cornflour to thicken.
  • Serve the tray bake slices with a dollop of compote and spoon of soya yoghurt dusted with cinnamon and icing sugar.

Gardener’s Tip

Blueberries prefer an acid soil – if your soil is alkaline, plants are best grown in a container. Watering and feeding are important and a sheltered sunny or slightly shady position will give the best results. As with all soft fruit they are a magnet for birds so some form of protection netting is essential as the fruit ripen. Once in its final container (about 40cm or 18 inches) carefully remove from its pot in autumn, rubbing off about an inch or so of compost and repotting with fresh ericaceous compost.