Over the last year, I have become increasingly more sensitive to gluten and wheat. I’ve always enjoyed a lot of whole wheat flours in the form of bread, pizza and vegan snacks. While it’s been difficult to transition over, the health benefits I’ve seen have made up for the inconvenience! Some of my favorite gluten free flours include oat flour (blended in my vitamix), almond flour, and coconut flour. I’ve recently partnered up with Shipetaukin to try their brand of coconut flour for a delicious gluten free and vegan dessert!
Shipetaukin provides a variety of clean and high quality flours and grains. Their suppliers monitor every stage of production for allergen control, strict adherence to ingredient specifications, and consistency in quality, color and flavor. All their products are sustainably sourced and packaged in the USA. I love finding companies who are focused on creating high quality products for healthy living, so I was impressed by Shipetaukin’s production.
Their gluten free coconut flour is vegan, USDA certified organic, kosher, and low on the glycemic index due to the high amount of fiber. This flour is very absorbent with a sweet and nutty flavor which makes it perfect for baking! Coconut flour is also high in manganese which supports bone health and acts as a powerful antioxidant and anti-Inflammatory grain. I noticed a difference in the quality of this coconut flour for vegan desserts compared to other in-store brands. I found the Shipetaukin brand to be fluffier and with a richer, sweeter taste.
If you’d like to try out the Shipetaukin’s coconut flour for vegan desserts, I have a 50% off coupon code for your first bag of coconut flour off Amazon!
Coupon Code: 50PLANTPOWER
These blueberry crumble bars are:
Vegan Keto friendly
Rich in protein, healthy fats, and fiber
Gluten Free Blueberry Crumble Bars
Gluten Free Shortbread Base and Crumble Topping
- 1.5 cups Shipetaukin coconut flour
- 1 cup rolled oats
- 1/2 cup vegan margarine or oil
- 1/2 cup maple syrup
- 2 tsp vanilla
- 1 tsp salt
- 2 cups blueberries (frozen or fresh)
- 2 tbs flax seed
- 1/2 cup date sugar or coconut sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 dashes nutmeg
- Preheat the oven to 350 F.
- Combine the shortbread base and crumble topping ingredients in a food processor until they become well incpororated and crumbly in texture.
- Combine the blueberry filling ingredients. If using frozen blueberries, microwave until thawed before mixing with other ingredients.
- Take 3/4 of the shortbread mixture and press it firmly into the bottom of a greased 9×9 baking pan.
- Spoon the blueberry mixture on top of the base.
- Using your fingers, sprinkle the crumble mixture on top of the blueberries.
- Bake for 35 minutes or until the crumble is brown and the blueberry mixture is thick and bubbling.
- Let cool before slicing into slices and serving warm or chilled.