Blueberry Crumb Bars (low carb, grain free, dairy free)

RECIPE:

INGREDIENTS:

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/4 cup monk fruit sweetener

• 1/2 tsp cinnamon

• 1/4 cup coconut oil (melted or in liquid form)

• 1 egg

• 1 cup of organic blueberries

• 1/2 cup sugar free jam (I use Polaner)

• pinch of salt

DIRECTIONS:

1. Preheat the oven to 350F,

2. In a large bowl, whisk together the the almond flour, coconut flour, monkfruit, cinnamon, and salt

3. Next, add the egg and coconut oil, then mix to combine thoroughly and to form a dough,

4. Line an 8x8" baking dish with parchment paper to make sure it pops out easily,

5. Press about 2/3 of the dough into the baking dish create and even layer on the base,

6. Bake the base for 30 minutes,

7. Remove the base from the oven, it should be golden brown, and spread the berry jam on top of the base, then sprinkle a layer of blueberries over the jam layer (save a small handful of blueberries),

8. Crumble the remaining dough on top of the blueberry and jam layer to create the crumble topping,

9. Press the few blueberries you saved into the top of the crumble so there are some peaking through,

10. Bake for an additional 25-30 minutes or until the crumble is golden.

OPTIONAL: Before serving, optional to add a few teaspoons of berry jam/preserves to the top for garnish.