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Blueberry Crumb Squares

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients

Crust

  • 1 cup almond flour
  • 3/4 cup sorghum flour
  • 1/4 cup flaxseed
  • 2 tbsp tapioca flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup, sorghum syrup or honey
  • 3 tbsp water
  • 1 tbsp vanilla extract

Filling

  • 3 cups blueberries, frozen, unsweetened
  • 1 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Crumb Topping

  • 1/2 cup almond flour
  • 1/4 cup oats, or sorghum flour
  • 1/4 cup melted coconut oil, or vegan butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Equipment

  • 8x8 Baking Pan
  • parchment paper

Instructions

  1. Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.

Crust

  1. In a medium size bowl, mix the dry ingredients together. Add in the wet ingredients, and mix well. Press the mixture into the bottom of the baking pan and bake for 8-10 minutes.

Filling

  1. While the crust is baking, mix together the filling ingredients in a medium size mixing bowl and set aside.

Crumb Topping

  1. 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. Set aside.

Assembly

  1. When the crust is light brown, add the filling, and place crumb topping over the filling.

  2. Bake for 30 minutes, or until the crust is light brown.

  3. Cool completely before cutting into squares. Refrigerate for 3-5 days.

Recipe Notes

Nutrient Analysis:
Calories: 250 calories, Fat: 15 grams, Saturated fat: 8 grams, Carbohydrates: 12 grams, Sugar: 10 grams, Sodium: 60 milligrams, Fiber: 5 grams, Protein: 4 grams,Cholesterol: 0 milligrams