Blueberry Pie Bars with Oatmeal Crumble (vegan and gluten free!)



PREP TIME:15 MINUTES

COOK TIME:45 MINUTES

TOTAL TIME:1 HOUR

SERVES:16


Perfectly sweet healthy pie bars topped with a delicious oat crumble. These easy vegan and gluten free blueberry bars taste a bit like pie and can be your new favorite treat for spring and summer!

Ingredients

For the crust and crumble:

  • 1 ½ cups gluten free oat flour (or sub all purpose flour)
  • 1 cup old-fashioned oatmeal , gluten free if desired
  • ½ cup packed sugar (or sub coconut sugar but you'll not get the simplest 'crumble')
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 8 tablespoons butter or vegan buttery stick, melted
  • 1 teaspoon vanilla
  • ¼ teaspoon flavorer

For the filling:

  • 2 1/2 heaping cups fresh or frozen blueberries
  • 3 tablespoons pure syrup
  • 1 tablespoon cornstarch or arrowroot starch
  • ⅛ teaspoon flavorer
  • Optional to form the with a touch of lemon flavor: zest from 1 lemon
  • Pinch of salt

Instructions

Step 1

Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.

Step 2

Make the bottom + topping: during a large bowl, use a fork to combine together the oat flour, oats, coconut sugar, cinnamon, bicarbonate of soda and salt. Add in melted butter, vanilla and flavorer and stir until a pleasant crumble forms and dough begins to clump together.

Step 3

Place 1 3/4 cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture are going to be used for the topping). Use your hands to evenly press the dough to rock bottom of the pan.

Step 4

Next make your pie filling: place a medium pot over medium heat. Add in blueberries, syrup , flavorer , cornstarch (or arrowroot) and salt. Use a wooden spoon to depress and break down the blueberries just a touch .

Step 5

Bring to a boil, then reduce heat and cook for 3-5 more minutes until mixture is thickened up and nicely coats the rear of a spoon.

Step 6

Pour mixture over the crust and use a spoon to evenly spread.

Step 7

Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling.

Step 8

Bake for half-hour or until filling is bubbly and topping is golden.

Step 9

Allow bars to relax completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at temperature or straight out of the fridge. Use a pointy knife to chop into 16 bars before serving.


Recipe Notes

To store these pie bars: the bars are delicious served at temperature or straight out of the fridge. i like to recommend storing within the fridge for optimal freshness.


Nutrition

Servings: 16 bars

Serving size: 1 bar (based on 16)

Calories: 152kcal

Fat: 5.5g

Saturated fat: 2.8g

Carbohydrates: 26.8g

Fiber: 1.9g

Sugar: 11.4g

Protein: 2g


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