Lemon Blueberry Bars
These Lemon Blueberry Bars are filled with a sweet and juicy blueberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.
Ingredients
CRUST AND TOPPING:
- 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1 2/3 cups superfine blanched almond flour
- 2 tbs arrowroot flour or tapioca flour
- 1/4 cup softened refined coconut oil or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
- 1/4 cup maple syrup , (may sub other liquid sweetener)
- 2 Tbs coconut sugar , (may sub with brown sugar substitute)
- 1 tsp vanilla
- 1/4 tsp fine sea salt
- 1/3 tsp baking soda
- 1/2 tsp lemon zest
FILLING:
- 2 1/2 cups fresh blueberries or frozen - thaw drain & pat dry first
- 3 Tbsps maple syrup , (may sub other liquid sweetener)
- 1 Tbs arrowroot OR tapioca flour
- 1 tsp lemon juice
- 1/2 tsp lemon zest
Instructions
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Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.
Make the filling:
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In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
Make the crust and topping:
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Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly.
Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
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Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
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Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
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Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
