Gluten-Free Blueberry Crumble Bars
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Gluten-Free Blueberry Crumble Bars
Recipe by Sarah Todd
Ingredients
30g coconut oil
1 cup of golden syrup
2 tbsp unsweetened almond milk
150g almond meal
150g rice flour
300g gluten free oatmeal
pinch salt
Raco baking tin
for the blueberries
450g fresh blueberries
1/3 cup golden syrup
2 tbs cornflour
Method
Preheat oven to 180 degrees
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave. Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well – add an extra splash of almond milk if it’s looking too dry to combine and divide the dough in half.
Transfer one half of the dough into a square or rectangular baking tin all the way to the edges and press with a spatula to make sure the surface is even. Bake for 10 minutes.
Meanwhile, place the blueberries and maple syrup in a saucepan with a lid and cook on, stirring occasionally until softened (approximately 15 minutes). Stir cornflour with a dash of water and add to the blueberries and allow to thicken (approximately 30 seconds). Remove from heat.
Remove tin from oven and top with blueberry mixture. Then place the rest of the dough mixture on top and bake in the oven for a final 20 minutes until golden. Allow to cool and cut into squares. Best when fresh but will last in the fridge for 5 days.
