How to make it

  • In a saucepan, combine blueberries, water, sugar and agave and place over medium heat.
  • Cover and cook until berries pop and soften, stirring occasionally, about 15 minutes.
  • In a small dish combine tapioca flour, cold water and lemon juice. Stir into the berries and cook until thick and clear, about 2 minutes.
  • Stir in lemon zest and cool completely.
  • Preheat oven to 350F, grease a 9" square pan.
  • In a bowl, combine spelt flour, rolled oats, brown sugar, flaxseed, baking powder, baking soda, and salt, stirring well.
  • Add water, oil and maple extract (if using), stir to form a slightly sticky "pressable" mixture.
  • Press dough into the bottom and slightly up the sides of the pan.
  • Bake 20 minutes.
  • Add cooled blueberry mixture, spreading to the edges of the crust.
  • Top with remaining 1/4 cup large flake oats.
  • Bake for 15 minutes. Cool completely (ideally chill) before cutting.

Reviews & Comments 2

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  • hockeypuck 9 years ago
    I like things that freeze well and this sounds like my digestive system should be able to handle this fairly well. Thanks for sharing! I also can't thank you enough for including the nutrition information with all of your posts!
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 145.8
    Total Fat: 3.8 g
    Cholesterol: 0.0 mg
    Sodium: 51.9 mg
    Total Carbs: 32.1 g
    Dietary Fiber: 2.3 g
    Protein: 2.2 g
    Was this review helpful? Yes Flag

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