Ingredients: |
Ingredients: Crumb:
2 cups quick oats
1 1/4 cups whole wheat flour
1/2 cup maple syrup or coconut palm sugar
1/2 tsp baking powder, aluminum free
1/2 tsp cinnamon
1/4 tsp salt
1 egg, large
1/2 cup coconut oil, room temperature (not melted)
1/4 cup applesauce, unsweetened (1/2 cup if using coconut palm sugar)
Cooking spray (I use Misto)
Blueberry Filling:
3 cups blueberries (if using frozen thaw in hot water & drain)
2 tbsp maple syrup or coconut palm sugar
1 orange or lemon, zest of (can also add a bit of juice)
1 tbsp cornstarch
1 tsp pure vanilla extract
|
Directions: |
Directions:1. In a large mixing bowl, add oats, flour, coconut palm sugar (if using maple syrup add it later with liquids), baking powder, cinnamon and salt; mix well with spatula.
2. Add maple syrup (only if not using coconut palm sugar), egg (quickly whisked in a small bowl), coconut oil and applesauce. Mix with a spatula and with your hands more towards the end until well incorporated. Dough will be moist and should stick to one piece, not crumbly.
3. Preheat oven to 350 degrees F, line square 8" x 8" baking dish with unbleached parchment paper and spray with cooking spray. In a medium bowl, add Blueberry Filling ingredients and stir well.
4. Place 3/4 dough in prepared baking dish, flatten with spatula and press well with your hands. Spread Blueberry Filling on top evenly and crumble remaining dough all over (make sure crumbs are small). Bake for 45 minutes. Remove from the oven and let cool completely before slicing into 16 squares.
5. Storage Instructions: Store in a cool dry place for up to 3 days, refrigerate in a glass airtight container for up to 5 days or freeze for up to 3 months. |
This recipe for Blueberry Crumb Bars is from