PALEO BLUEBERRY PIE CRUMB BARS RECIPE

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PALEO BLUEBERRY PIE CRUMB BARS RECIPE

Smoky Ribs BBQ

Chef John is a culinary ROCK STAR!  Love your

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Recipe adapted from: paleo blueberry pie crumb bars recipe

INGREDIENTS
SHORTBREAD CRUST
2 cups almond flour

2 tablespoons coconut flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup maple syrup
1/3 cup melted coconut oil

BLUEBERRY FILLING
1 3/4 cup blueberries, organic if possible
1 tablespoon maple syrup
1 tablespoon tapioca starch
1/4 teaspoon salt

CRUMB TOPPING

1/4 shortbread mixture from the crust
1/4 cup chopped pecans


INSTRUCTIONS
First, Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside

Next, In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi.

Then, Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.

While the base is cooking, make the filling. In a sauce pan combine the blueberries, maple syrup, tapioca flour, and salt. Cook over medium heat, pressing the blueberries to break down. Cook for 7-9 minutes, until the mixture is thick and no large blueberries remain. Scrap mixture into a small bowl and refrigerate until needed.

Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining dough.

Spread the blueberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.