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Blueberry Crumb Squares

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Snack, Sweets
Servings 12 servings

Ingredients
  

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

Instructions
 

  • Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.

Crust

  • In a medium size bowl, mix the dry ingredients together. Add in the wet ingredients, and mix well. Press the mixture into the bottom of the baking pan and bake for 8-10 minutes.

Filling

  • While the crust is baking, mix together the filling ingredients in a medium size mixing bowl and set aside.

Crumb Topping

  • In the bowl used for the crust, mix together crumb topping ingredients. Using your fingers, pinch the crumb mixture so it forms small pea-size balls. Set aside.

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.

Notes

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