Blueberry Crumb Squares
Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Breakfast, Snack, Sweets
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
Assembly
When the crust is light brown, add the filling, and place crumb topping over the filling.
Bake for 30 minutes, or until the crust is light brown.
Cool completely before cutting into squares. Refrigerate for 3-5 days.
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
Keyword Dairy-Free, Gluten-Free, Vegan, Vegetarian