Blueberry Oatmeal Crumble Bars
From jo_jo_ba 13 years agoIngredients
- 1 1/4 cups blueberries (fresh or frozen and thawed) shopping list
- 1 tbsp water shopping list
- 1 tbsp brown sugar shopping list
- 1 tsp agave nectar shopping list
- 2 tbsp tapioca flour shopping list
- 2 tbsp cold water shopping list
- 1 tbsp lemon juice shopping list
- 1 tsp lemon zest shopping list
- 2/3 cup spelt flour shopping list
- 1/4 cup rolled oats shopping list
- 1/2 cup dark brown sugar shopping list
- 1 tbsp ground flaxseed shopping list
- 1/4 tsp baking powder shopping list
- 1/4 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 1/4 cup water shopping list
- 2 tbsp canola oil shopping list
- 1 tsp maple extract (optional) shopping list
- 1/4 cup large-flake or rolled oats shopping list
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.
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