Blueberry Oat Crumble Squares
These squares can be a delicious dessert, breakfast or snack. Healthy, whole food, plant based.
tapioca flour or cornstarch
mixed with 3 tbsp. water
vanilla powder or essence
maple syrup or other liquid sweetener of your choice
oats, divided in two
unsweetened apple sauce
extra oats to add to the topping
finely chopped nuts
coconut sugar or maple syrup
Heat the oven to 375F / 180C
Place the blueberries and orange juice in a small pan and bring to a boil. Add in the tapioca mixture and let it thicken for a minute. Remove from heat.
Blend half of the oats into a flour. Add in the remaining oats, baking powder, salt, cinnamon. Stir well. Add in the apple sauce, maple syrup and water and form a dough.
Press 2/3 of the dough into a lined baking sheet, about 8x8 inch. Scoop on the blueberries.
Mix the extra oats, coconut sugar ( optional ) and chopped nuts to the remaining dough. Tear off small pieces and add them on the blueberry layer. It should cover about 90% of the surface.
Bake for 30 minutes or until golden. Serve warm, scoop with a big spoon, or let it cool and slice into squares. Keep in the fridge for 3 to 4 days.
You can add some stevia or a little more maple syrup if you prefer the berries to be sweeter.