2 tablespoons unsweetened almond milk or coconut milk
2 tablespoon pure maple syrup
INSTRUCTIONS
Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
In medium bowl, mix together sugar, maple syrup, cornstarch, water and cinnamon. Add blueberries and gently mix to coat. Set aside.
For crust/crumb topping, mix together flour, oats, almond flour, sugar and salt. Add coconut oil, maple syrup and almond milk. Blend with fork until ingredients are well mixed.
Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of blueberry mixture. Sprinkle remaining oat crumble over blueberries.
Bake for 40-45 minutes or until blueberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
NOTES
*For nut/almond allergy, use an additional 1/4 cup gluten free flour blend to replace almond flour.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/06/gluten-free-vegan-blueberry-crumb-bars.html