Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups almond flour*
  • 1 1/2 cup quick oats
  • ⅓ cup butter or refined coconut oil, softened
  • ¼ cup unsalted runny almond butter*
  • 2 tbsp maple syrup
  • 1/3 cup light brown sugar (can sub coconut)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 tsp baking powder
  • 3 heaping cups fresh blueberries
  • 1/3 cup maple syrup
  • Juice from 1 lemon
  • 1 1/2 tbsp arrowroot starch

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, whisk together the baking powder, salt, cinnamon, oats and almond flour.
  • Add in all remaining ingredients and use a fork to mash the butter or oil into all ingredients. 
  • The dough shouldn't be too wet, but it should be dry either, so keep mixing until the wet ingredients are well incorporated.
  • Add about 2/3 of the dough to an 8x8 pan lined with parchment paper. Press down firmly with your hands. I suggest lining the pan going both ways, it makes for much easier removal!
  • Bake for 10 minutes and set aside the remaining dough.
  • While baking, add the blueberries, lemon juice and maple syrup to a pot on the stove. Heat over low heat until the blueberries start to melt and bubble. 
  • Whisk in the starch and let simmer for about 2 minutes to allow it to thicken. 
  • Remove from heat.
  • When the crust is done baking, remove from the oven and let cool for 5 minutes.
  • Add the blueberry mixture to the crust and crumble on the remaining dough on top.
  • Bake, uncovered, for 25-30 minutes or until the crust is golden brown.
  • Remove from the oven and let cool for at least 1 hour before slicing. It will get pretty messy if you slice when they're still warm! I slice into 16 squares, but you can also do 9 or 12!