Vegan Blueberry Crumb Bars {gf, v, rsf}

Considering it’s June, and blueberries are in season this month, I thought it was only fitting to curate some recipes featuring this lovely fruit. So, that’s how we got these beautiful Blueberry Crumb Bars! These have always been a fave of mine, but before now, I never thought to attempt my own recipe; glad I did because these are a winner. These crumb bars are lightly sweetened, full of texture, and packaged with nutrient dense ingredients. They’re perfect warmed up for breakfast or served over melty, vanilla ice cream— yum! These babies are gluten free, vegan, and refined sugar free, too. Let’s just cut to the recipe already!

 
 

RECIPE

Prep time: 10 minutes

Bake time: 25-30 minutes

Serving size: 16 bars


INGREDIENTS

Crust:

1 1/2 cup almond flour

1/2c coconut flour

2tbs almond butter

1/4c coconut oil

2tbs nut milk

1tso vanilla

1tsp baking powder

1/4c pure maple syrup

sea salt

Jam:

my homemade berry chia jam

Crumble:

1/2c almond flour

1/4c coconut flour

2tbs melted coconut oil

1tbs almond butter

1tbs arrowroot starch

1/2tsp vanilla

1/2tsp baking powder

1tbs nut milk

3tbs coconut sugar

1tsp cinnamon

flakey sea salt


METHOD

1. Preheat oven to 350° F and line square baking dish with parchment paper.

2. In a large bowl, add all crust ingredients. Whisk and mix until well combined (almost compact sand texture).

3. Transfer the crust layer into the prepped baking dish, press down, and spread into all corners.

4. Next make the jam by following my chia jam recipe. Add the jam overtop the crust layer.

5. In the same bowl from earlier, add all crumble ingredients. Mix until starting to crumble (add more liquid if needed).

6. Crumble on top of blueberry jam, evenly.

7. Transfer to oven and bake for 25-30 minutes or until crumble is golden brown.

8. Remove from oven, and let cool before slicing. Slice and enjoy!


 

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