Healthy Blueberry Crumble Bars | Recipe Cloud App

Name: Healthy Blueberry Crumble Bars | Recipe Cloud App
Ingredients: 1 cup oat flour, homemade or store-bought; ½ cup almond flour; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ teaspoon salt; ¼ cup coconut oil, melted; ¼ cup real maple syrup; 2 ½ cups blueberries, fresh or frozen; 3 tablespoons coconut sugar; 2 teaspoons tapioca starch or cornstarch; Zest of one lemon; 1 tablespoon lemon juice; ⅔ cup old-fashioned rolled oats, gluten-free or regular; ¼ cup almond flour, spooned & leveled; ¼ cup pecans or walnuts, finely chopped; ⅓ cup pure maple syrup; 2 tablespoons coconut oil, melted; Use Fresh or Frozen Blueberries: Both work well, but if using frozen blueberries, don’t thaw them.; Pack the Base Firmly: Press the shortbread crust firmly into the baking dish to ensure a solid base that holds together.; Don’t Skip the Starch: Using tapioca starch or cornstarch is essential to thicken the blueberry filling and prevent it from being too runny.; Let it Cool Completely: Allow the bars to cool in the pan before cutting. This helps them set and makes them easier to slice.; Customize the Topping: For extra texture and flavor, add a handful of chopped nuts or a sprinkle of shredded coconut to the crumble topping.; Oat Flour Sub: Substitute with all-purpose flour or a 1:1 gluten-free flour blend if not concerned about gluten.; Coconut Oil Sub: Swap with an equal amount of melted butter or vegan butter.; Maple Syrup Sub: Use honey or agave syrup as a 1:1 replacement for maple syrup.; Coconut Sugar Sub: Substitute with brown sugar.; Old-Fashioned Rolled Oats Sub: Quick oats can be used as a substitute, but expect a slightly softer texture in the crumble topping.; Tapioca Starch or Cornstarch Sub: Arrowroot powder can be used interchangeably with tapioca starch or cornstarch.; Storing: For longer storage, place the bars in an airtight container or wrap them tightly in plastic wrap and store them in the refrigerator for up to 5 days.

recipecloudapp.com

Healthy Blueberry Crumble Bars includes 1 cup oat flour, homemade or store-bought, ½ cup almond flour, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon salt, ¼ cup coconut oil,...

View full recipe on recipecloudapp.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipecloudapp.com.

Share this recipe:

Ingredients

1 cup oat flour, homemade or store-bought
½ cup almond flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup coconut oil, melted
¼ cup real maple syrup
2 ½ cups blueberries, fresh or frozen
3 tablespoons coconut sugar
2 teaspoons tapioca starch or cornstarch
Zest of one lemon
1 tablespoon lemon juice
⅔ cup old-fashioned rolled oats, gluten-free or regular
¼ cup almond flour, spooned & leveled
¼ cup pecans or walnuts, finely chopped
⅓ cup pure maple syrup
2 tablespoons coconut oil, melted
Use Fresh or Frozen Blueberries: Both work well, but if using frozen blueberries, don’t thaw them.
Pack the Base Firmly: Press the shortbread crust firmly into the baking dish to ensure a solid base that holds together.
Don’t Skip the Starch: Using tapioca starch or cornstarch is essential to thicken the blueberry filling and prevent it from being too runny.
Let it Cool Completely: Allow the bars to cool in the pan before cutting. This helps them set and makes them easier to slice.
Customize the Topping: For extra texture and flavor, add a handful of chopped nuts or a sprinkle of shredded coconut to the crumble topping.
Oat Flour Sub: Substitute with all-purpose flour or a 1:1 gluten-free flour blend if not concerned about gluten.
Coconut Oil Sub: Swap with an equal amount of melted butter or vegan butter.
Maple Syrup Sub: Use honey or agave syrup as a 1:1 replacement for maple syrup.
Coconut Sugar Sub: Substitute with brown sugar.
Old-Fashioned Rolled Oats Sub: Quick oats can be used as a substitute, but expect a slightly softer texture in the crumble topping.
Tapioca Starch or Cornstarch Sub: Arrowroot powder can be used interchangeably with tapioca starch or cornstarch.
Storing: For longer storage, place the bars in an airtight container or wrap them tightly in plastic wrap and store them in the refrigerator for up to 5 days.