Blueberry Crumble Bars (Paleo, AIP, Vegan)
 
Prep time
Cook time
Total time
 
A super delicious and easy AIP crumble bar with blueberries! You can easily swap the blueberries for other berries like strawberries or raspberries too!
Author:
Serves: 4
RecipeIngredients
For the crumble layer:
  • ½ cup cassava flour
  • ¼ cup arrowroot flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract(optional)
  • ½ cup softened palm shortening (or you can also use softened coconut oil)
For the filling:
  • 1 cup fresh or frozen blueberries
  • 1 tsp tapioca starch
  • pinch sea salt
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
RecipeInstructions
  1. Pre heat oven to 350 F. Take a 9 inch loaf pan and grease it with coconut oil or palm shortening. Then layer with parchment paper. keep aside.
For the crumble layer:
  1. Add all the dry ingredients of the crumble layer to a mixing bowl and mix using a fork. then add the maple syrup, vanilla (if adding) and the palm shortening (or coconut oil). Using your hands mix the fat into the flour mixture until you get a crumbly dough. Keep aside.
For the filling:
  1. Mix all the filling ingredients in a mixing bowl gently using a spoon. Keep aside.
For the bars:
  1. To the prepared pan, add half of the crumble mixture so as to form a layer on the bottom.
  2. Next pour the filling mixture over it. Finally add the rest of the crumble mixture on top to form a sandwich pie.
  3. Place the loaf pan in the oven and bake at 350 F for 32-35 minutes or until the top crumble layer looks golden and toasted. Remove from the oven and let cool for 10 minutes before cutting into bars.
Recipe by Cook2Nourish at https://cook2nourish.com/2022/06/aip-blueberry-crumble-bars.html