Liberated Blueberry Crumb Bars GFCFNF
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
= Crust & Crumble Topping = 1 1/2 c. GF Old Fashion Oats1/2 c. GF Oat Flour1/2 c. Garbanzo Bean Flour1/2 c. Brown Rice Flour1/2 c. Potato Starch3/4 tsp. Xanthan Gum1/2 tsp. Cinnamon, ground1/8 tsp. Clove, ground1/4 tsp. Ginger, ground1/4 tsp. Cardamon (if desired)3/4 c. Organic Sucanat Sugar OR (white sugar will work)1 c. Coconut Oil, melted1 Tbsp Flax-meal + 3 Tbsp Hot Water (Mixed & set aside)= Filling = 4 c. Blueberries, freshZest & Juice of 1 lemon OR (1Tbsp Zest, 3Tbsp Juice)1/4 c. water3/4 c. Organic Sucanat sugar OR (white sugar will work)1tsp. ginger, ground1 Tbsp. Tapioca Starch
1)In a double boiler add water and sucanat sugar, once the sugar is melted add blueberries, zest + juice of lemon along with ginger. Simmer until bubbly adding tapioca starch to thicken.
2)Combine Flax meal and Hot water and set aside to thicken.
3) Melt coconut oil, set aside.
4) Whisk together the rest of the ingredients of the Crust/Crumble Topping until combined then stir in the melted coconut oil until evenly distributed. Divide this mixture in half.
5)Add Flax meal to half of the Crust/Crumble mixture and reserve for the crumble topping.
6) Prepare a 9"x13" pan with cooking spray or oil and press the one half of the Crust/Crumble mixture evenly into the bottom of the baking dish.
7)Remove blueberry sauce from the oven and spread over the crust.
8)Crumble the remaining half of the crumble mixture on top of fruit filling and bake until lightly brown and bubble.
Let chill and cut into bars
Serving Size: 15 3"x 2"
Number of Servings: 15
2)Combine Flax meal and Hot water and set aside to thicken.
3) Melt coconut oil, set aside.
4) Whisk together the rest of the ingredients of the Crust/Crumble Topping until combined then stir in the melted coconut oil until evenly distributed. Divide this mixture in half.
5)Add Flax meal to half of the Crust/Crumble mixture and reserve for the crumble topping.
6) Prepare a 9"x13" pan with cooking spray or oil and press the one half of the Crust/Crumble mixture evenly into the bottom of the baking dish.
7)Remove blueberry sauce from the oven and spread over the crust.
8)Crumble the remaining half of the crumble mixture on top of fruit filling and bake until lightly brown and bubble.
Let chill and cut into bars
Serving Size: 15 3"x 2"
Number of Servings: 15
Nutritional Info Amount Per Serving
- Calories: 332.6
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.0 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 3.6 g
- Protein: 3.6 g
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