Name: Blueberry Pie Bars
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: 80 g gluten-free rolled oats; 80 g brown rice flour; 90 g coconut sugar; 25 g whole psyllium husks; 1 teaspoon ground cinnamon; ½ teaspoon baking powder; ½ teaspoon baking soda; Pinch sea salt; 60 ml coconut oil, melted (plus more for greasing the pan); 30 ml unsweetened applesauce; 1 large egg yolk; 40 g raisins; 220 g fresh blueberries; 30 ml honey or maple syrup; 15 ml lemon juice; 10 g arrowroot starch

Blueberry Pie Bars

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

16 Bars

2 45

What you'll need

For the crust:

80 g gluten-free rolled oats
80 g brown rice flour
90 g coconut sugar
25 g whole psyllium husks
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
Pinch sea salt
60 ml coconut oil, melted (plus more for greasing the pan)
30 ml unsweetened applesauce
1 large egg yolk
40 g raisins

For the filling:

220 g fresh blueberries
30 ml honey or maple syrup
15 ml lemon juice
10 g arrowroot starch

Method:

Make the crust: Preheat the oven to 190°c. Grease an 8×8 inch baking dish with coconut oil.
In a food processor fitted with the steel blade, process the oats, brown rice flour, coconut sugar, psyllium husks, cinnamon, baking powder, baking soda, and salt for 20 seconds. Add the coconut oil, applesauce, and egg yolk. Process to combine. Using moist hands, pat half of the dough firmly and evenly into the greased baking dish. Crumble the remaining dough into a bowl and mix in the raisins. Set aside.
Make the filling: In a medium bowl, mix together the blueberries, honey, lemon juice, and arrowroot starch. Spoon the blueberry mixture evenly over the crust.
Finish and bake: Crumble the remaining dough over the blueberry layer and press gently to adhere.
Bake for about 25 minutes, until golden brown. Cool completely at room temperature, then refrigerate for 1-2 hours before cutting into bars. These can also be frozen.

Nutrition

N/A

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