Grain Free Blueberry Crumb Bars
User Reviews
5.0
6 reviews
Excellent
Grain Free Blueberry Crumb Bars
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New favorite summer dessert bar coming in hot! These Blueberry Crumb Bars are made grain-free using almond flour, sweetened with honey and maple syrup and bursting with juicy blueberry filling.
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Ingredients
for the crust
- 2 cups blanched almond flour
- 2 TBS tapioca flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves optional
- 3 TBSP honey
- 4 TBSP butter melted
blueberry filling
- 2 1/2 cups blueberries fresh or frozen
- 2 TBS maple syrup
- 1/2 tsp vanilla or almond extract
- 1 1/2 TBSP tapioca flour
crumb topping
- 2/3 cup blanched almond flour
- 1/8 tsp ground cinnamon
- 1 TBSP butter melted
- sliced almonds for sprinkling on top optional
Instructions
- Make the crust: Preheat oven to 350ºF and line 8x8 baking pan with parchment paper; set aside. In large bowl whisk together melted butter with honey; add in almond flour, tapioca flour, and spices; mix with fork or spoon until combined. Press mixture into bottom of pan, making sure to press in even and flat – I like to use a pastry roller. Poke crust with toothpick to prevent bubbling. Bake for 9-12 minutes; edges should be lightly golden. Set aside to cool.
- Meanwhile prepare filling: In medium saucepan over medium-high heat, warm blueberries, maple syrup and and vanilla (or almond) extract; bring to simmer and continue cooking for 10 minutes, then stir in tapioca flour until combined and remove from heat. Allow mixture to stand for 10 minutes to thicken.
- While the mixture is cooling, make the crumb topping: In medium bowl mix together almond flour, cinnamon and melted butter. Use pastry blender or hands to work butter into almond flour well. Mixture should hold together when pressed in between fingers, but it will not be wet.
- Once blueberry mixture has thickened pour onto cooled crust; sprinkle on crumb topping and sliced almonds. Gently press crumb topping into mixture.
- Bake for 22-27 minutes, or until crumb topping is lightly golden. Allow pan to cool completely before lifting parchment paper out of pan and cutting bars. Bars will need to cool for almost an hour at room temperature, or chill in fridge for about 30-45 minutes.
- Cut bars into 16 squares, serve at room temperature but leftovers should be stored in fridge.
Nutrition Information
Show Details
Serving
1bar
Calories
132kcal
(7%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Cholesterol
10mg
(3%)
Sodium
1mg
(0%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 132kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 10mg | 3% |
| Sodium | 1mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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