Blueberry Crumble Bars

Recipe: Blueberry Crumble Bars (Grain/Gluten/Dairy-Free)

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

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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