Blueberry Crumble Bars (Grain/Gluten/Dairy-Free)
By MJH
Ingredients
- For the batter:
- 1/2 cup butter (at room temperature) or coconut oil
- 2 cups almond flour or your favorite gluten-free flour
- 2 rounded tsp aluminum-free, gluten-free baking powder (just 2 regular tsp will work fine if using GF flour)
- 1/2 tsp salt
- 1 cup coconut sugar or other granulated sugar
- 2 eggs
- 1/4 tsp pure vanilla extract
- 1/3 cup full-fat, unsweetened coconut milk
- 1 TBSP apple cider vinegar
- 2 cups blueberries (I used frozen)
- For the crumble:
- 1/2 cup coconut sugar or other granulated sugar
- 1/3 cup almond flour or favorite gluten-free flour
- 1/4 tsp cinnamon
- pinch salt
- 2 TBSP butter (room temperature) or coconut oil
Details
Adapted from lifemadefull.com
Preparation
Step 1
Preheat oven to 350 degrees.
Add coconut milk to a small bowl and pour in apple cider vinegar (do not stir).
Set aside.
Grease a 9×9 pan with coconut oil or butter.
In a small bowl, combine the flour, baking powder and salt.
In a large bowl, beat the butter or coconut oil and 1 cup sugar together until creamy.
Add the eggs, vanilla and coconut milk/apple cider vinegar and beat until combined.
Stir in flour mixture, then stir in blueberries.
Spread into the pan.
In another bowl, combine the crumble ingredients with a fork, until it is crumbly.
Sprinkle over the batter in the pan evenly and bake for 30-40 minutes, until done.
For best results, place in fridge and serve when cooled.
Store in refrigerator as well.
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