AIP Blueberry Crumble Bars (Paleo, AIP, Vegan)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

blueberries

🥗Healthier: mixed berries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and just as nutritious.

Start by taking 1/2 cup of cassava flour and 1/4 cup of arrowroot flour.

Add 1/4 teaspoon of sea salt and 1/4 teaspoon of baking soda to the flour mixture.

Incorporate 1/2 cup of softened palm shortening into the dry ingredients until well mixed.

The palm shortening should be at a semi-solid texture, similar to butter used in pastry dough.

For the filling, take 1 cup of blueberries (frozen) and add 1 teaspoon of tapioca starch and 1/4 teaspoon of sea salt.

Add 2 tablespoons of fresh lemon juice to the blueberry mixture and mix well.

Prepare a loaf pan by lining it with parchment paper for easy removal.

Add half of the crumble mixture to the bottom of the loaf pan, reserving the other half for the top.

Layer the blueberry mixture on top of the crumble, avoiding excess liquid to prevent a soggy crust.

Top with the remaining crumble mixture to create a sandwich effect.

Bake at 350°F for about 30 to 35 minutes, checking for a golden brown crust on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens