Description
These delicious Paleo Blueberry Crumb Bars are gluten-free, grain-free, and made without oats, capturing the nostalgic taste of classic blueberry crumble.
Ingredients
Scale
- 1 1/2 cups blanched almond flour (140g)
- 1/2 cup tapioca starch (62g)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup palm shortening (or room-temperature butter)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 1 Tbsp maple syrup (for filling)
- 1 Tbsp fresh squeezed lemon juice
- 1 Tbsp tapioca starch (for filling)
- Pinch of salt (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Mix the blanched almond flour, tapioca starch, baking powder, and salt in a large mixing bowl.
- Combine the palm shortening, maple syrup, and vanilla extract in another bowl until smooth.
- Bring it together by gradually adding the wet mixture to the dry ingredients and mixing well.
- Press half of the dough into the bottom of the prepared baking pan to form a base.
- Make the blueberry filling by cooking blueberries, maple syrup, lemon juice, tapioca starch, and a pinch of salt in a saucepan over medium heat for about 15 minutes.
- Assemble the bars by pouring the blueberry filling over the pressed dough and crumbling the remaining dough on top.
- Bake for about 30 minutes until the topping is lightly golden and the blueberry filling is bubbling.
- Cool the bars to room temperature, then chill in the refrigerator for at least 4 hours before slicing.
Notes
Ensure your butter or shortening is at room temperature for easy mixing. You can use frozen blueberries but be sure to thaw and drain them first.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg