Ingredients ffor 12 blueberry bars:
For the filling:
- 230g wild blueberries
- 80g raw honey or maple syrup
- 1 tsp lemon juice
- 2 tbsp Arrowroot starch
- 1/2 tsp non-alcoholic vanilla extract or vanilla powder
For the base and topping:
- 100 g gluten free oatmeal
- 200 g gluten free oat flour
- 50g Coconut blossom sugar
- 1/2 tsp ground cinnamon
- 2 tbsp maple syrup
- 85 g melted Coconut oil
Preparation of the blueberry bars:
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
To make the filling, in a small saucepan over medium-high heat, add the wild blueberries, raw honey or maple syrup, lemon juice, arrowroot, and vanilla extract or powder. Stir until evenly mixed. Bring the mixture to a boil and cook, stirring often, until thick and bubbly, about 2–3 minutes. Remove from heat and let cool for 10 minutes.
In a large mixing bowl, mix together the oat flour, oat flakes, coconut blossom sugar and cinnamon. Pour in the melted coconut oil and stir until the dough clumps together. (Note from celery juice: We added 2 tablespoons of water because the dough was very unsmooth). Pour 2/3 of the mixture onto the prepared baking sheet and set the rest aside. Press the mixture evenly onto the baking tray with your fingers; the dough will make up just over a quarter of the baking tray.
Pour the blueberry filling onto the dough and distribute it evenly. Sprinkle the rest of the crumb mixture over the filling and press it down slightly. Bake for 30 – 35 minutes until the filling is bubbly and the top is golden. Remove from oven and allow to cool completely before cutting into bars.
Bon appetit!
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