Fresh Blueberry Summer Squares
Pre-heat the oven to 350 degrees.
prepare the following:
1/3c barley flour
1/3c oats, buzzed
3T coconut oil- slightly melted
Prepare the topping by mixing all of the ingredients together in a bowl except the oil. Drizzle in the oil, mixing the contents with knife, trying to create clumps or balls of mixture. Set aside.
3c fresh blueberries
½ lemon, juiced
1T +2t maple syrup
Toss everything in a bowl and set aside.
1/2c oats, buzzed
3/4c barley flour
1/4t baking soda
1/4t baking powder
1/4c+1T coconut oil
I put all ingredients except the oil in the vita-mixer until the oats were coarse. In a mixing bowl, add all of the ingredients and the oil – the mix should get compact when pressed between your fingers. Press this into your baking dish. Press the crust mix into the corners, keeping this layer of crust as uniform as possible.
Layer in the blueberry mix.
Top with the crumb topping, allowing some of the filling to poke through.
Bake for 30 minutes, rotate the pan, and bake for an additional 5-10 minutes or until golden.
Allow to cool for at least 15 minutes before serving. Will set up further as it cools.
Serve with Vanilla Vegan Ice Cream or brilliant on its own.
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