Blueberry Crumble Bars
what you’ll need
For the base + crumble topping
1 flax egg (1tbsp ground flax + 3 tbsp water)
1/4 cup pure maple syrup
1/2 cup gluten free rolled oats
1 cup almond flour
1 cup organic oat flour
2 tbsp coconut flour
1 tsp ground cinnamon
¼ cup melted coconut oil
For the blueberry filling:
2 cups blueberries
3 tbsp pure maple syrup
1 tsp vanilla extract
1 tbsp tapioca flour or arrowroot starch (can also use cornstarch)
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. Use a non-stick spray or coconut oil to ensure the crumble bars do not stick. Set aside.
Prepare the flax egg. Combine ground flax and water in a small bowl. Set aside to thicken, approximately 8-10 minutes.
In a large bowl, combine almond flour, oat flour, rolled oats, coconut flour, and cinnamon. Stir to incorporate.
Add the flax egg, maple syrup and melted coconut oil to the dry ingredients. Use a fork to combine the wet and dry ingredients, stir together until clumps begin to form. Reserve 1 cup of the mixture for the crumble topping. Add the remaining to prepared pan. Use your hands to evenly press the dough.
Place a medium pot over medium heat. Add in blueberries, maple syrup, vanilla, and tapioca flour (or alternative). Use a wooden spoon to press down and break apart the blueberries. Bring to a gentle boil, then reduce heat and cook for 2-3 more minutes until mixture is thickened up. Evenly distribute the blueberry mixture over the crust.
Sprinkle the remaining topping evenly over the blueberry filling. Bake for 30-45 minutes or until the topping is golden brown. Allow bars to cool completely before slicing.