Arrowroot or tapioca starch: To thicken the filling.Maple syrup: To add sweetness but you can also sub with coconut sugar, or Lakanto Monk Fruit Sweetener for low carb blueberry bars.Frozen berries are the perfect substitute to use in pie filling when fresh berries aren’t in season - just remember to thaw your frozen blueberries and pat dry. Fresh blueberries: Whenever I don’t have fresh blueberries on hand I have often used frozen blueberries and they work fine.Vegan butter or softened coconut oil (you want the texture like softened butter – use refined if you prefer it without the coconut flavor): You can also sub with ghee or regular unsalted butter if not dairy-free.Salt: To balance out the sweetness and add flavor.Baking powder: The leavener we use to help the crust rise slightly.Coconut sugar and maple syrup : We use a combination of both of these unrefined sweeteners to make them extra flavourful and delicious. You can also sub with Lakanto golden monk fruit and sugar-free maple syrup to make them keto-friendly or any other liquid sweetener or brown sugar substitute if you don’t have these on hand.If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead. Our favorite ones are from Bob’s Red Mill. You can either chop them or pulse them a few times in a food processor until the texture resembles oats. Sliced almonds and coconut flakes: Classic fruit bars use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give these that oatmeal texture.Measure properly using the spoon and level method. Almond flour is the main nut flour providing most of the bulk. Almond Flour: You can use superfine blanched almond flour or almond meal.Ingredients you Need For the gluten-free and paleo crumb mixture: Our paleo blueberry crumble bars are made with wholesome ingredients that are not only gluten-free, but they’re also refined sugar-free, grain-free, dairy-free and vegan. Are blueberry crumb bars healthy?Ĭlassic blueberry oatmeal crumble bars are made with granulated sugar, old fashioned oats and whole wheat flour. Raspberry crumb bars, cherry pie bars, apple pie bars, peach bars and pear bars are all delicious options. In fact, we made them last weekend and everyone loved them!Īnd if you don’t have any blueberries in your fridge, you can also make these other fruit desserts we love. Just a handful of simple pantry ingredients are needed for this simple summer treat! The portable size also make them perfect to bring along to your next barbecue, potluck or summer party. As soon as blueberries are in season come July and August, we cannot resist buying them by the boat load to make all sorts of blueberry streusel bars.Įffortless and simple to make, these blueberry pie bars are great to make ahead during meal prep while being breakfast friendly. Not only are these easily customize-able, but the best part is that they are made from scratch by using whatever type of summer fruit or berries you may have on hand. Looking for a way to use up those juicy summer? These easy blueberry crumb bars are incredibly irresistible and make the perfect healthy dessert. Updated June 2022 Healthy Blueberry Crumble Bars Recipe PIN HERE for later and follow my boards for more recipe ideas Remove from oven and let cool for 1 hour in the refrigerator before serving.These Blueberry Crumb Bars are filled with a sweet and juicy blueberry filling and topped with a buttery grain-free shortbread crumble topping and make the perfect healthy snack or dessert for summer! These paleo bars are also completely gluten-free, grain free and refined-sugar free. Bake at 350 degrees for 45 minutes or until the bars are completely baked through. Sprinkle that mixture over the blueberry filling.ħ. Mix together rolled oats, brown sugar, flour, melted butter, salt, and vanilla extract. Pour that mixture over the Shortbread Base and spread it out.Ħ. To make the Blueberry Filling, in a large bowl, mix the blueberries, white sugar, cornstarch, and lemon juice. Evenly press the dough into the 9×9 baking pan lined with parchment paper. Once combined, it should look something like cookie dough.Ĥ. If needed, you can use your hands to make it easier for the mixture to come together. Pour that into the dry mixture, and mix that until combined. In a small bowl whisk together an egg, milk, and vanilla extract. Add in the cold cubed butter and either use a pastry cutter, your hands, or two forks to cut the butter until pea-sized crumbs.ģ. To make the Shortbread Base whisk together flour, white sugar, brown sugar, baking powder, cinnamon, and salt. Preheat oven to 350 degrees and line a 9×9 inch baking pan with parchment paper.
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