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Fat-Free Wild Blueberry Oat Bars

Fat-Free Wild Blueberry Oat Bars

These wild blueberry oat bars taste incredible, with a delicious oat base, sweet wild blueberry jam-like filling, topped with an oat crumb that’s baked to golden brown. Even better, they are fat-free, gluten-free, and dairy-free. These bars are a great snack or dessert and make a great addition to lunchboxes.

Wild blueberries are one of the most effective heavy metal detoxing foods and are also the most powerful brain food in existence. They are also the most potent prebiotic there is, and a star at restoring the liver.

Fat-Free Wild Blueberry Oat Bars

Ingredients:

  • 1 ¾ cups gluten-free oat flour
  • 1 cup gluten-free rolled oats
  • ¾ cup brown rice flour
  • 1 tsp cinnamon or vanilla powder
  • ½ cup pure maple syrup
  • ¾ cup applesauce

Blueberry layer:

  • 2 ½ cups frozen wild blueberries
  • 2 tbsp pure maple syrup
  • 2 tbsp potato starch

Directions:

Preheat the oven to 350°F/180°C. Line a 9x9-inch baking dish with baking paper.

In a large bowl, stir together the oat flour, oats, brown rice flour, and cinnamon or vanilla until well combined. Add the maple syrup and applesauce and mix until you get a uniform mixture. It will appear crumbly and should stick together when pressed between fingers.

In a medium-sized bowl, mix together the blueberries, maple syrup and potato starch.

Place 3/4 of the crumble mixture in the prepared baking dish and, using your hands, pat down until you have an even layer covering the bottom of the dish.

Top with the blueberry mixture followed and spread out evenly. Sprinkle the remaining crumble mixture evenly over the blueberries.

Bake it for 25 to 30 minutes, until the top is starting to turn golden brown. Remove from the oven and cool completely in the baking dish, then cut into bars.

These bars are best enjoyed when fresh but can be stored in an airtight container at room temperature for a day or two.

Serves 4-6

Categories: Desserts, Pastries, Kid-Friendly, Baking, Fat-Free

This item posted: 05-Feb-2024

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