for the crust
- 2/3 cup blanched almond flour
- 1/8 tsp ground cinnamon
- 1 TBSP butter, melted
- sliced almonds for sprinkling on top, optional
- Make the crust: Preheat oven to 350ºF and line 8×8 baking pan with parchment paper; set aside. In large bowl whisk together melted butter with honey; add in almond flour, tapioca flour, and spices; mix with fork or spoon until combined. Press mixture into bottom of pan, making sure to press in even and flat – I like to use a pastry roller. Poke crust with toothpick to prevent bubbling. Bake for 9-12 minutes; edges should be lightly golden. Set aside to cool.
- Meanwhile prepare filling: In medium saucepan over medium-high heat, warm blueberries, maple syrup and and vanilla (or almond) extract; bring to simmer and continue cooking for 10 minutes, then stir in tapioca flour until combined and remove from heat. Allow mixture to stand for 10 minutes to thicken.
- While the mixture is cooling, make the crumb topping: In medium bowl mix together almond flour, cinnamon and melted butter. Use pastry blender or hands to work butter into almond flour well. Mixture should hold together when pressed in between fingers, but it will not be wet.
- Once blueberry mixture has thickened pour onto cooled crust; sprinkle on crumb topping and sliced almonds. Gently press crumb topping into mixture.
- Bake for 22-27 minutes, or until crumb topping is lightly golden. Allow pan to cool completely before lifting parchment paper out of pan and cutting bars. Bars will need to cool for almost an hour at room temperature, or chill in fridge for about 30-45 minutes.
- Cut bars into 16 squares, serve at room temperature but leftovers should be stored in fridge.
- Serving Size: 1 bar
- Calories: 132
- Sugar: 8
- Sodium: 1
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
- Cholesterol: 10