Black & Blueberry Gluten-Free Crumble Bars
 
Prep time
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These Black & Blueberry Gluten-Free Crumble Bars make perfect snacks, and thanks to their not overly sweet flavor, they’re just as perfect for breakfast bars too! These Black & Blueberry Gluten-Free Crumble Bars couldn’t be more fitting for spring and summer. Now, who wants a gluten-free, vegan, refined sugar-free, dairy-free, and clean-eating snack bar that’s also totally yummy and easy to make?!
Author:
Recipe type: Sinless Snack
Serves: 16 small bars
Ingredients
  • 1 ¼ cup gluten-free rolled oats (about 113g)
  • 1 cup blanched almond flour (112g) (can sub almond meal, but it will leave a grainy texture)
  • 1 cup chopped walnuts (about 112g) (can sub another nut of choice—almond, pecans, etc.)
  • 1 batch Paleo Black and Blueberry Jam (equals 1 cup)
  • ½ cup fresh blackberries and blueberries
  • ⅓ cup pure maple syrup (can sub raw honey if not vegan)
  • ¼ cup flax meal (26g)
  • 2 tablespoons organic, unrefined coconut oil, melted (28g)
  • 2 tablespoons unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ ginger
  • ¼ teaspoon sea salt
Instructions
  1. Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper or foil. Alternatively you can also grease the pan with coconut oil!
  2. Next, place all of the ingredients—excluding the jam and fresh berries—in a food processor or high-speed blender and blend until it combines and forms a ball.
  3. Thereafter, press the dough in the bottom of the pan with a spatula, reserving ½ cup for the crumble topping.
  4. Bake the base of the bars for 10 minutes. Once done, let it cool for about 15 minutes.
  5. After the base of the bars have cooled, spread the jam evenly over the base and scatter the fresh berries over the top.
  6. Then, take the remaining dough and crumble it over the top of the bars. The dough will be a bit sticky.
  7. Using a spatula, gently press over the top, securing the crumble and fresh berries.
  8. Lastly, place it in the oven for 28-30 minutes, or until the top is lightly golden.
  9. Let the bars rest for about 30-45 minutes before slicing. Enjoy! :)
Notes
Store these in an airtight container in the refrigerator for 4-5 days.
You can also use a 8x8-inch square baking pan, but the bars will be thicker and you might need to increase the baking time a bit. :)
Recipe by Sabrina's Sinless Secrets at http://sabrinassinlesssecrets.com/brunch-breakfast-recipes/black-blueberry-gluten-free-crumble-bars/