Search
January 19, 2018
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
These little crumble bars are downright heavenly. In this recipe, blueberry purée rests between an oat crust and a layer of crumbles. When baked, cooled, and refrigerated overnight they come out perfectly, creating the most desirable bars around. Enjoy these for breakfast or dessert, with a cup of coffee to balance out the sweetness.
These little crumble bars are downright heavenly. In this recipe, blueberry purée rests between an oat crust and a layer of crumbles. When baked, cooled, and refrigerated overnight they come out perfectly, creating the most desirable bars around. Enjoy these for breakfast or dessert, with a cup of coffee to balance out the sweetness.
Blueberry Crumble Bars [Vegan, Gluten-Free]
This Recipe is :
Ingredients
- 1 cup almond flour
- 1 cup gluten-free rolled oats
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup coconut oil, softened
- 1/4 cup agave nectar
- 3/4 cup blueberry purée
- 1/4 cup blueberries
Preparation
- Preheat the oven to 350°F. Line a pan with foil or parchment paper and grease.
- Combine the almond flour, rolled oats, baking soda, and sea salt together in a medium-sized bowl.
- Add the coconut oil and agave syrup. Mix together and then, with your hands, fully incorporate until a crumbly mixture is formed.
- Press a loose 2 cups of the mixture in the base of the prepared pan, reserving the balance for topping.
- Purée fresh or defrosted frozen blueberries in a food processor until you have 3/4 cup purée.
- Spread the purée on the crust within 1/4-inch of the edge. Add the remaining 1/4 cup blueberries on top.
- Sprinkle the remaining oat mixture on top, lightly pressing into the puree. Bake for 40 minutes, until golden.
- Allow to cool completely. Refrigerate until firm, preferably overnight.
- The next day, cut it into bars and serve.
EXPLORE MORE RECIPES WITH THESE INGREDIENTS:
AUTHOR & RECIPE DETAILS
Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a vegan blogger with a deep passion for recipe creation, yoga, structural integration, alchemy, writing, researching, art and sharing her plant-based lifestyle with others. Christa encourages others to discover the wonderful benefits of a plant-based lifestyle where you can “count your colors and not your calories!” She is the creator of the vegan blog Artistic Vegan and author of “Artistic Vegan: Meatless Mainstays for Modern Man” with a new book on the horizon.
![Spicy Black Bean and Baby Kale Soup [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2014/08/Spicy-Black-Bean-and-Baby-Kale-Soup.jpg?fit=460%2C307&ssl=1)
![Chocolate Hazelnut and Peanut Butter Cream Cake With Whipped Coconut Cream [Vegan, Gluten-Free]](https://i1.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/02/pbcake.jpg?fit=460%2C306&ssl=1)
GET FOOD MONSTER APP