Preheat 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.) Blitz about a 3/4 of the blueberries in a high speed blender until like a coulis.

Keep the remaining blueberries for topping.

Add egg white, coconut oil and blitzed blueberries.

Mix.

Evenly spread the mix onto a 30 x 20 cm (12 x 8 inch) baking tray.

Top with the remaining blueberries.

Bake 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.) Remove from the oven and allow to cool.

Break up with a fork and let it cool down.

Serve 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.