BLUEBERRY OAT BARS : : : : : : : : : : : : :
Ingredients:
1 ½ cups oat flour
2/3 cup coconut palm sugar
1 ¼ cups old-fashioned rolled oats
¾ teaspoon fine grain sea salt
½ teaspoon ground cinnamon
¾ cup (1 ½ sticks) Earth Balance or 1/2 cup melted coconut oil
Blueberry Filling:
1 Tablespoon grated lemon zest
½ teaspoon ground cinnamon
2 Tablespoons oat flour
1 pound fresh or frozen blueberries or mixed berries of your choice
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons Earth Balance or Coconut Oil
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1. Preheat the oven to 350 degrees. Use earth balance or melted coconut oil to butter the bottom and sides of a 9 x 13-inch baking dish. Line the bottom with parchment paper if you have it (to help remove the bars.)
2. Put the flour, brown sugar, oats, salt, and cinnamon in a food processor. Pulse until combined. Add earth balance or coconut oil and pulse until loose crumbs form. Reserve 1 ½ cups of the mixture, place in a medium bowl. Keep this at room temperature.
3. Pour the rest of the mixture into the prepared pan and use your hands or the back of a metal spatula to press the crust into an even layer on the bottom of the pan. This is a very dry mixture. Bake until golden brown, 12-15 minutes. Transfer to a wire rack and cool completely. This will ensure a firm crust. 4. In a medium bowl, whisk lemon zest, cinnamon and flour together. Add the blueberries, lemon juice and coconut oil or earth balance and use your hands to toss gently until the blueberries are evenly coated. 5. Spread filling evenly on top of the cooled crust. Sprinkle the reserved crumble mixture on top of the filling. Bake for 35-45 minutes, until the top is golden brown and the filling starts to bubble around the edges a little. 6. Transfer to a wire rack to cool completely before cutting into bars. you can eat before it cools but it will be more of a crumble, and once it cools all the way down will be firm bars. Keep refrigerated for up to two days in an airtight container. Eat up and enjoy! -Xo Raw Girl