Blueberry Crumble Bar

Crumble Base and Top 

• 1 cup gf oats

• 1 cup almond flour  

• 1 cup gf all-purpose flour (I used Bob’s Red Mill) 

• 1/2 cup coconut nectar

• 1/2 cup melted coconut oil

• 2-4 tbsp almond milk ( use as needed) 

• pinch salt  

Blueberry Filling  

• 3 cups fresh or frozen wild blueberries 

• 2 tbsp coconut oil (or water) 

• 1 tbsp arrowroot starch  

• 2 tbsp water  

• 1 - 2 tbsp coconut nectar (if needed) 

 Preheat oven to 350F. Mix all the dry crumble ingredients into a large mixing bowl. Add in melted coconut oil and coconut nectar and mix well. Add in a few tbsp. of milk if needed to from a light but slight-sticky crumble. Take out 3/4 of the mixture and add it to a lined loaf tin - or baking pan. Press firmly to form an even crust. Bake for 10 minutes until slightly brown. Allow to cool completely. 

While the crust is cooking, add blueberries and coconut oil (or water) to a small saucepan. I find that coconut oil makes for richer filling, but feel free to use water. Cook for 10 minutes stirring when needed, until nice and soft. If sweetener is needed, add a few tbsp of coconut nectar. In a small bowl mix arrowroot starch and cold water together to form a paste. Add this mixture to the cooling blueberries - this will act as the thickener. Don’t worry if it’s still soupy, it will thicken as it chills.

When the crust is cooled, pour the blueberry filling on top of the crust. Cover with the remaining crumble and place back into the oven for 15 minutes, or until nicely brown. 

Allow to cool for 10 minutes before serving or if you want to slice it like I have, leave in the fridge for at least 2 hours. 

Enjoy and please let me know if you made it!