Blueberry Crisp Squares
Vegan & Gluten-Free
2 cups of Gluten-Free Rolled Oats
1/4 cup of Coconut Oil
2 tablespoons of Agave Nectar
1/4 cup of Water
1/2 teaspoon of Baking Soda
1 pound of fresh or frozen Blueberries
1 teaspoon of Arrowroot Powder (or cornstarch)
1/2 cup of Oat Flour
2 tablespoons of Coconut Oil
1 teaspoon of ground Cinnamon
1/4 cup of Coconut Sugar
Preheat your oven to 350 F. Grease up an 8-inch square baking dish.
In a medium bowl, combine and mix all the crust ingredients.
Press the crust mixture onto your baking dish.
For the filling, place the blueberries on a plate and mix the arrowroot powder all around. Spread the blueberries over the crust mixture.
Note: If you do not have oat flour, you can make your own by taking rolled oats and pulsing them in a blender til they become a fine powder.
In a small bowl, mix the topping ingredients until they clump together. Sprinkle the topping over the blueberries.
Bake for 30-40 minutes.
Let them cool. Enjoy!