If you know me, you know I have blueberries in my fridge year round. They are literally my go to snack, and one of my favorite fruits to bake with.
These blueberry crumb bars are the right amount of sweet and totally addicting. Easy to make, gluten free and vegan for the win!
Ingredients
for the filling:
2 cups fresh blueberries
1 tablespoon tapioca startch
1 tablespoon lemon juice
1/2 teaspoon cinnamon
3 tablespoons coconut sugar
for the crust and crumble:
1/4 cup cashew butter
3 tablespoon vegan butter, melted, linked here
2 tablespoons monk fruit maple syrup, linked here
1/4 cup coconut sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 2/3 cup oat flour or almond flour
1/3 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Step 1
Make the filling – place all filling ingredients in a sauce pan over medium heat, stirring to combine. Bring to a boil, then simmer until thickened, stirring to avoid burning. Remove from heat and refrigerate until ready to use.
Step 2
Preheat oven to 350 degrees and line a 8×8 baking dish with parchment paper and baking spray.
Step 3
Combine the dry ingredients, except sugar, whisk to combine and set aside.
Step 4
In a separate bowl, whisk together the wet ingredients, including the sugar. Stir the dry into the wet until a crumbly dough forms.
Step 5
Press 2/3 of the dough into bottom of the pan to form the crust. Chill remaining dough in the fridge while crust pre-bakes. Bake for 10 min.
Step 6
Top bottom crust with blueberry mixture. Take the remaining chilled dough and crumble over the filling evenly.
Step 7
Return to oven for 20-25 minutes, until the top is golden brown. Let cool and then serve! Keep any left over bars in the refrigerator.
Living Intuitively 