Blueberry Crumb Squares

10.24.16 / Comment

blueberry squares

These chewy, decadent Blueberry Crumb Squares showcase the fresh, seasonal flavors of blueberries. Perfect for an after-dinner treat or a mid-day snack, these goodies are sure to impress even the pickiest of eaters! Blueberries add some great nutritional content to this recipe, as a one cup serving of blueberries provides 4 grams of fiber, 1 gram of protein, and abundant sources of vitamin C, vitamin K, and manganese. Biochemically speaking, vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters, and it’s also involved in protein metabolism [1,2]. Collagen is an essential component of connective tissue, which plays a vital role in wound healing. Vitamin C is also an important physiological antioxidant [3] and has been shown to regenerate other antioxidants within the body, including alpha-tocopherol (vitamin E) [4]. Incorporating fruits such as blueberries into your daily diet will ensure that you are meeting the requirements for a well-functioning body. Bon appetit!

Blueberry Crumb Squares
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Crust:
  • ¾ cup sorghum flour
  • 1 cup almond flour
  • 2 tablespoon tapioca flour
  • ¼ cup flaxseed
  • 3 tablespoons water
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup, sorghum syrup or honey
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
Filling:
  • 3 cups blueberries, frozen
  • 1 tablepoons lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla
Crumb topping
  • ½ cup almond flour
  • ¼ cup oats or sorghum flour
  • ¼ cup melted coconut oil or vegan butter
  • 1 tsp vanilla
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350°F.
  2. Line an 8x8 baking pan with parchment paper.
  3. In a bowl, add crust ingredients, mix well, and press into the bottom of the baking pan.
  4. Bake for 8-10 minutes.
  5. In a bowl, add the filling ingredients, mix well, and set aside.
  6. In the bowl used for the crust, mix together crumb topping ingredients. Using your fingers, pinch the crumb mixture so it forms small pea-size balls.
  7. When the crust is light brown, add the filling, and place crumb topping over the filling.
  8. Bake for 30 minutes, until the crust is light brown.
  9. Cool completely before cutting into squares. Refrigerate for 3-5 days.
Notes
Disclosure: Triad to Wellness has provided nutrition communication services to Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.
Nutrition Information
Calories: 260 calories, Fat: 15 grams, Saturated fat: 8 grams, Carbohydrates: 12 grams, Sugar: 12 grams, Sodium: 60 milligrams, Fiber: 5 grams, Protein: 4 grams, Cholesterol: 0 milligrams

 

  1. Li Y, Schellhorn HE. New developments and novel therapeutic perspectives for vitamin C. J Nutr 2007;137:2171-84. [PubMed abstract]
  2. Carr AC, Frei B. Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. Am J Clin Nutr 1999;69:1086-107. [PubMed abstract]
  3. Frei B, England L, Ames BN. Ascorbate is an outstanding antioxidant in human blood plasma. Proc Natl Acad Sci U S A 1989;86:6377-81. [PubMed abstract]
  4. Jacob RA, Sotoudeh G. Vitamin C function and status in chronic disease. Nutr Clin Care 2002;5:66-74. [PubMed abstract]

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