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Gluten Free Blueberry Crumble Bars

Servings: 9 Bars

Ingredients

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

Blueberry Filling

  • 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

Instructions

  • 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 9x9 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.