Vegan Blueberry Crumble Bars
Makes 16 bars
1 1/4 cups almond flour
1 cup gluten-free rolled oats
3/4 cup gluten-free oat flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
6 tablespoons coconut nectar or maple syrup
1/3 cup vegan butter, softened (or solid, room temperature coconut oil)
1/3 cup cashew butter (or almond butter)
3 cups blueberries
1/4 cup maple syrup
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon cornstarch or tapioca starch
Preheat the oven to 350°F and line an 8x8-inch square pan with parchment paper.
In a large mixing bowl, whisk together the almond flour, rolled oats, oat flour, cinnamon, and nutmeg.
To the flour mixture, add the coconut nectar, vegan butter, and cashew butter. Stir until the flour is moistened and sticks together but is still a bit crumbly.
Press 2/3 of the crust into the prepared pan, and place the rest of the crust in the fridge to use for the topping. Bake the crust for 15 minutes in the preheated oven and allow to cool slightly.
While the crust is baking, prepare the blueberry filling. Add the blueberries, maple syrup, and lemon juice to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer for 10 minutes, or until the mixture is jammy. Take the saucepan off the heat and whisk in the lemon zest and cornstarch. Pour the blueberry filling over the cooled crust.
Sprinkle the reserved 1/3 of the crust over the top of the blueberry filling. Bake the crumble for 25-30 minutes, or until the topping is golden brown. Allow to cool slightly, then refrigerate the pan in order to solidify the crumble. Once cold, cut into 16 squares.