Blueberry Pie Almond Bars
Wow. Just WOW.
These blueberry pie bars are magical for breakfast, tea-time, or a decadent desert. This recipe is gluten free, dairy free, vegan, and low glycemic.
Inspiration from RealFoodWithJessica.com - she is amazing!
Ingredients
Crust
2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
1 tablespoon vanilla extract
1/3 cup coconut sugar or monk fruit
1/3 cup melted coconut oil
Filling
2 1/2 cups organic blueberries
1 tablespoon coconut sugar or monk fruit
1/4 teaspoon salt
Splash of water
Topping
1/4 shortbread mixture
1/4 cup chopped pecans/almonds/coconut or nut butter
Directions
Preheat oven to 350F and prepare a square pan with parchment paper
Combine almond flour, coconut flour, salt, vanilla, coconut sugar and coconut oil. Stir together until evenly mixed.
Add 3/4 of the mixture to the pan. Press until level. Bake for 10-12 minutes
Prepare the filling. Combine blueberries, coconut sugar, salt and splash of water in a sauce pan. Cook over low-medium heat, covered, pressing the blueberries and stirring often. Cook for 7-9 minutes or until the mixture becomes thick and the berries are broken down. Place in a small bowl until ready to use.
Let the base cool for 5 minutes and add chopped pecans, almonds, coconut, or nut butter to the remaining dough mixture
Spread the blueberry sauce on the base and add dough/nut mixture evenly across the top.
Bake for 20 minutes
Let cool and place in the refrigerator until ready to enjoy