Preheat oven to 160C (320F) fan-forced and line a baking tray with baking paper.

Start by making the jam - place the berries in a medium pot and heat, stirring every now and then so the bottom doesn’t burn, until the berries break down (about 15 mins). You may need to smoosh the berries with the back of a spoon to break them.

Add 1 tablespoon of the honey and stir it through.

Make the dough by placing the flour, oats, flax seeds and baking powder in a food processor, blender or Thermomix and processing until it is the consistency of flour.

Whisk together the rest of the honey, vanilla, egg and melted coconut oil.

If you used a food processor or Thermomix, add the honey mixture to the flour and process until it forms a ball (you may need to add a little of the milk to bring it all together). Otherwise, tip the flour into a large bowl, add the honey mixture and stir until it forms a dough, adding flour if needed.

Tip the dough out onto a large sheet of baking paper and roll it out to a 25x30cm rectangle.

Cut the dough in thirds long ways and then spread the middle third of each sheet of dough with the jam.

Fold the bottom third of the dough over the jam and then fold the top third down to close it.

Use a sharp knife to cut the logs into 6 bars by pressing the knife down rather than sawing.

Place the bars seam-side-down on the baking tray and bake for 12-15 minutes or until just golden.

Transfer to a wire rack to cool completely.

Store in an airtight container for up to 5 days or freeze (I put them in a ziplock bag).