Ingredients
Crust and Topping:
2 cups Organic Whole Wheat Pastry Flour or Whole Wheat Pastry Flour
1 cup Organic Regular Rolled Oats
1 cup Organic Coconut Sugar
1/2 tsp Salt
1/2 tsp ground Cinnamon
1 cup Butter cold, cubed
1/2 cup Sliced Almonds
Filling
4 cups Blueberries fresh or frozen – about 28 oz
2 Tbsp Organic Coconut Sugar
1 Tbsp Cornstarch
1 tsp Lemon Zest
Instructions
Preheat oven to 375°F. Line a 13x9-inch cake pan with parchment paper.
In a bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Rolled Oats, Coconut Sugar, salt and cinnamon. Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form. Remove and reserve 2 cups of this mixture.
Press the remaining oat mixture into the bottom of the prepared cake pan. Set aside.
In a bowl, combine the blueberries, Bob’s Red Mill Coconut Sugar, cornstarch and lemon peel. Pour blueberry mixture over the top of the crust.
Add sliced almonds to the reserved oat mixture and mix well.
Sprinkle evenly over the top of the blueberries.
Bake until the topping is golden-brown and the blueberries have begun to bubble, about 40 minutes. Let cool completely then cut into bars.
