BLUEBERRY PIE BARS (paleo, vegan, refined sugar free, gluten free)

If you are wondering what to do with that beautiful pint of blueberries you picked up at the farmers market, look no further than these blueberry pie bars.

Ingredients

Crust:

• 3 cups almond flour

• 1/2 cup coconut flour

• 2/3 cup coconut oil, liquid / melted

• 1/2 cup maple syrup

• 2 teaspoons vanilla extract

• 2 teaspoons cinnamon 

• 1/4 teaspoon sea salt

Filling:

• 2 cups fresh or frozen blueberries

• 2 tablespoons chia seeds

• 2 tablespoon maple syrup

• 2 teaspoon lemon juice (about 1/2 a lemon)

• 1/4 teaspoon cinnamon

• 1 teaspoon arrowroot starch

Instructions

1. Preheat oven to 350F and line an 8x8 (or similar) baking pan or dish with parchment paper. Grease with coconut oil.

2. In a small saucepan heat berries on medium heat. Stir frequently.

3. When berries are heated through and begin to breakdown, mash them up with a fork or puree with immersion blender. Stir in chia seeds.

4. Remove from heat, stir in remaining ingredients, and let sit.

5. In a medium bowl combine the almond flour and coconut flour. Add remaining crust ingredients and mix until batter is formed. Spread and press 2 cups of the batter into the prepared pan. Bake for 15 minutes.

6. Remove crust from oven. Spread blueberry filling on top of crust. Top with crumbles from remaining batter and press down lightly with a spatula.

7. Bake for 20-30 minutes or until topping looks lightly toasted. Allow to cool for a few minutes before slicing.

Eat + enjoy! ❤︎ Emily

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