Post by SAR01 on Mar 15, 2024 19:31:33 GMT -5
Ingredients
For the crust and the crumble:
1 1/2 cups gluten-free oat flour or all-purpose flour
1 cup gluten-free old-fashioned rolled oats
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter or vegan ghee, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
For the filling:
2 1/2 heaping cups fresh or frozen blueberries
3 tablespoons pure maple syrup
1 tablespoon cornstarch or arrowroot starch
1/8 teaspoon almond extract
1 lemon, zested, optional
salt, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line an 8x8-inch baking dish with parchment paper, leaving a little as an overhang for easy removal later, then generously coat it with nonstick cooking spray.
Step 3 -In a large bowl, add the flour, the oats, the brown sugar, the cinnamon, the baking soda, and 1/4 teaspoon of the salt and mix to combine.
Step 4 -Add the melted butter, the vanilla extract, and 1/4 teaspoon of the almond extract to the flour mixture and stir until a nice crumble forms and the dough begins to clump together.
Step 5 -In the prepared baking dish, add 1 3/4 cups of the crust mixture and evenly press it into the bottom. Place the remaining crust mixture in the refrigerator to reserve for the crumble topping.
Step 6 -In a medium pan over medium heat, add the blueberries, the maple syrup, the cornstarch, the remaining almond extract, the lemon zest, and the remaining salt and bring to a boil, while using a wooden spoon to press down and break down the blueberries just slightly.
Step 7 -Reduce the heat to medium-low and cook the filling until it has thickened and coats the back of a spoon, about 3-5 minutes.
Step 8 -Evenly spread the filling over the crust and sprinkle the reserved crumble mixture over top.
Step 9 -Bake the bars until the filling is bubbly and the crumble topping is golden, about 30 minutes.
Step 10 -Transfer the baking dish to a wire rack and let the bars cool completely.
Step 11 -Transfer the baking dish to the refrigerator and let the bars chill.
Step 12 -Use the parchment paper overhang to lift the bars out of the baking dish and cut it into squares.
Step 13 -Serve.
For the crust and the crumble:
1 1/2 cups gluten-free oat flour or all-purpose flour
1 cup gluten-free old-fashioned rolled oats
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter or vegan ghee, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
For the filling:
2 1/2 heaping cups fresh or frozen blueberries
3 tablespoons pure maple syrup
1 tablespoon cornstarch or arrowroot starch
1/8 teaspoon almond extract
1 lemon, zested, optional
salt, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line an 8x8-inch baking dish with parchment paper, leaving a little as an overhang for easy removal later, then generously coat it with nonstick cooking spray.
Step 3 -In a large bowl, add the flour, the oats, the brown sugar, the cinnamon, the baking soda, and 1/4 teaspoon of the salt and mix to combine.
Step 4 -Add the melted butter, the vanilla extract, and 1/4 teaspoon of the almond extract to the flour mixture and stir until a nice crumble forms and the dough begins to clump together.
Step 5 -In the prepared baking dish, add 1 3/4 cups of the crust mixture and evenly press it into the bottom. Place the remaining crust mixture in the refrigerator to reserve for the crumble topping.
Step 6 -In a medium pan over medium heat, add the blueberries, the maple syrup, the cornstarch, the remaining almond extract, the lemon zest, and the remaining salt and bring to a boil, while using a wooden spoon to press down and break down the blueberries just slightly.
Step 7 -Reduce the heat to medium-low and cook the filling until it has thickened and coats the back of a spoon, about 3-5 minutes.
Step 8 -Evenly spread the filling over the crust and sprinkle the reserved crumble mixture over top.
Step 9 -Bake the bars until the filling is bubbly and the crumble topping is golden, about 30 minutes.
Step 10 -Transfer the baking dish to a wire rack and let the bars cool completely.
Step 11 -Transfer the baking dish to the refrigerator and let the bars chill.
Step 12 -Use the parchment paper overhang to lift the bars out of the baking dish and cut it into squares.
Step 13 -Serve.