Crunchy squares with blueberries and rice flour


  • 125g Alce Nero flour type "0" (Plain flour)
  • 125g Alce Nero rice flour
  • 100g oat flakes
  • 1 tsp vanilla-flavoured baking powder
  • 120g Alce Nero whole cane sugar
  • 120g unsweetened pistachio or almond cream
  • 1 apple, grated
  • 3 baskets of blueberries
  • salt


Take a 17x30cm baking tray and cover the bottom with a sheet of baking paper. Mix the pistachio cream in a bowl with 100g of sugar. Pour the two types of flour, the oat flakes, the baking powder, the grated apple and a pinch of salt into another bowl. Add the pistachio cream and use a fork to mix the ingredients until you get a grainy mixture. Split the dough into 2 portions. Spread the first piece on the bottom of the baking tray, creating an uneven layer, then add the blueberries. Form an uneven, crumbly layer with the rest of the dough. Sprinkle the rest of the remaining sugar. Bake in a pre-heated oven at 170° for 45 minutes.

Leave the cake to cool, then place it on a cutting board and cut it into squares.

  • ico clock gray 01


    60 minutes

  • ico difficulty gray 01



to top