Blueberry Bars
Easy and quick breakfast bars made with Gluten-free flour, loads of blueberries, and other simple pantry staple ingredients.
Servings: 12
Ingredients
Crust
- 1 ¼ Cup Gluten-free baking flour
- ½ Cup Erythritol or Granulated Sweetener Truvia
- ½ Tsp Baking Powder
- 1/8 Tsp Salt
- ½ Cup Cold Butter cubed
- 1 Large Egg
Filling
- 1 ¼ Cup Blueberries
- 1 Tbsp Maple Syrup
- 1 Tbsp Tapioca Flour
- 1 Tsp Lemon Juice
Instructions
- First, prepare the filling by placing the ingredients into a small pan over low-medium heat. Stir until no white spots from the tapioca flour remain.
- Cook for 5-7 minutes or until blueberries are tender. Use a fork to smash the blueberries and continue cooking for another 1-2 minutes. Remove from heat.
- Preheat oven to 350 F and prepare a 6x6 inch pan with parchment paper for easy removal.
- In a bowl, stir together the baking flour, sweetener, baking powder, and salt. Add in the butter and use a pastry cutter to blend until the mixture resembles coarse sand.
- Mix in the egg until a dough starts to form. Press 3/4 of the dough into the bottom of the pan in an even layer.
- Top with the blueberry mixture. Drop pieces of the remaining dough over the blueberry filling and bake for 30-40 minutes or until golden brown.
- Let cool before cutting into squares and serving.
Notes
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 50mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 1.7mg | Calcium: 28mg | Iron: 0.7mg