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Blueberry Oat Crumble Bars

Blueberry Oat Crumble Bars

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Published by Becky Weima Bagnall

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Published by: Becky Weima Bagnall on Dec 18, 2011
Copyright:Attribution Non-commercial


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Blueberry Oat Crumble Bars

Flourless Blueberry Oat Bars Makes 16 bars For the blueberry filling: 1 cup frozen blueberries 2 tablespoons agave nectar 2 tablespoons water 1 tablespoon arrowroot starch whisked with 1 tablespoon water For the crust and crumble topping: 1 ½ cups gluten-free rolled oats, divided ½ cup (48 grams) blanched almond meal/flour ¼ cup (27 grams) arrowroot starch ¼ cup coconut sugar 1 tablespoon ground flaxseed 1 teaspoon ground cinnamon ½ teaspoon baking powder ¼ teaspoon sea salt ¼ cup grapeseed oil 2 tablespoons unsweetened applesauce 2 tablespoons water Preheat the oven to 350°F. Lightly oil an 8x8-inch baking dish with coconut or grapeseed oil. Set aside. Make the filling: in a small pot over medium-high heat, bring the blueberries, agave nectar, and 2 tablespoons water to a boil. When it is boiling, stir in the arrowroot mixture and cook for 30-60 seconds until the mixture thickens. Remove from heat and set aside. In a food processor fitted with the steel blade, process 1 cup oats, almond flour, arrowroot starch, coconut sugar, flaxseed, cinnamon, baking powder, and salt to form a coarse flour. Transfer to a large mixing bowl and stir in the remaining ½ cup oats, grapeseed oil, applesauce, and water to form a dough. Press ¾ of the dough evenly into the bottom of the greased baking dish. Bake for 10 minutes. Remove from the oven and spread the blueberry filling over the crust. Crumble the remaining crust mixture over the top of the filling. Bake for another 18-20 minutes until the topping is lightly browned. Cool completely before cutting into bars. If you're looking for more blueberry recipes, visit this month's SOS Kitchen Challenge at Diet, Dessert, and Dogs, where the featured ingredient is blueberries! This recipe is from Daily Bites. Find more at http://www.dailybitesblog.com

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