Get the Recipe: Paleo Blueberry Crumb Bars
These Paleo Blueberry Crumb Bars are the perfect light and fresh dessert! A layer of shortbread crust is topped with homemade blueberry jam and then topped with a crumble topping. These blueberry bars are just the right amount of sweet!
Ingredients
Shortbread Crust and Topping
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
Blueberry Jam
- 2 cups blueberries
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 2 tbsp tapioca flour, or arrowroot starch
- 2 tbsp water
Instructions
- First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper.
- In a large bowl, combine shortbread crust ingredients. Stir to combine.
- Next, press 3/4 of this mixture into the bottom of the parchment lined baking pan. Set aside the remainder.
- Bake for 12 minutes, or until just starting to turn golden around the edges. Remove from oven.
- Then, in a medium skillet over medium heat, add blueberry jam ingredients. Bring to a light simmer.
- Simmer for 4 to 5 minutes, using a spatula to break apart blueberries. Simmer until thickened. Then, remove from heat.
- Pour this blueberry jam over the baked shortbread crust. After that, crumble remaining shortbread dough over blueberries.
- Lastly, bake for 18 to 22 minutes.
- Remove from oven and allow to cool at least 30 minutes before slicing.
Notes
- Store bars covered at room temperature for up to 3 days.
- Or, store in fridge for up to 5 days.
Calories: 325kcal, Carbohydrates: 29g, Protein: 7g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 10mg, Potassium: 78mg, Fiber: 5g, Sugar: 18g, Vitamin A: 18IU, Vitamin C: 4mg, Calcium: 85mg, Iron: 1mg