Blueberry Crumble Bars
Ingredients
Crust and Crumble Topping
1/4 cup creamy almond butter
3 tablespoons organic refined melted coconut oil
1/4 cup coconut sugar
2 tablespoons maple syrup
zest of 1 lemon
1 teaspoon lemon juice
1 2/3 cup almond flour
1/3 cup gluten -free flour
1/2 teaspoonn baking soda
pinch sea salt
Blueberry Filling
3 cups fresh blueberries
1 table spoon fresh lemon juice
2 table spoon coconut sugar
1 tablespoon arrow root
Directions
Make Filling
In a small sauce pan on medium heat add blueberries, lemon juice, cocount sugar and starch stir to combine. Bring to a boil, stirring to avoid burning, lower heat to simmer. Continue to cook until thickened.
Remove from heat transfre to a bowl and refrigrate until ready to use.
Make crust /crumble pre heat oven 350'
line 8x8 baking pan with parchment paper
In a lmedium bowl add all dry ingredients (except sugar)
I a seprate large bowl whisk together nut butter, oil, sugar, maple syrup, lemon juice , zest and vanilla.
Stir in the dry ingredients into wet ingredients until dough form .
In prepared baking pan press 2/3 of dough in the botton of pan to form a crust. Chill remaining dough
Bake crust 10-12 minutes until set
Top the crust with blueberry mixture and with remaining dough crumle ovrr filling evenly.
Bake 25 minutes until top is golden brown and set
Cool on wire rack in pan until room temp, before cutting into squares.
Serve room temp and chill leftovers...