Preheat the oven to 350 degrees F (180 degrees C) and Line an 8x8 or 9x9 baking dish with aluminum foil, and coat with nonstick cooking spray.
Gluten-Free Rolled Oats (1 1/4 cups)
Oat Flour (1 cup)
Peanut Butter Protein Powder (1/2 cup)
Coconut Sugar (1/3 cup)
Sea Salt (1/4 tsp)
to a large mixing bowl. Whisk to combine.
Maple Syrup (1 Tbsp)
, prepared flax egg,
Coconut Oil (1/3 cup)
Vanilla Extract (1/2 tsp)
to the bowl and stir until well combined.
You should be able to pinch the batter with your fingers and feel it stick together, if it’s too dry to hold together, add 1-2 Tbsp of water, stir and check again. Continue this process until you have a dough that sticks together.
Add about 2/3 of the dough to the baking dish and press down firmly with a spatula, or clean hands, until the dish is fully covered. Set remaining 1/3 of dough aside to create crumble on top.
Place the baking dish and the remaining dough in the fridge while preparing the blueberry filling.
Frozen Blueberries (2 cups)
to a small saucepan, followed by
Coconut Sugar (3 Tbsp)
Flaxseeds (2 Tbsp)
, 1 1/2 Tbsp
, and 1 tsp Lemon Zest. Whisk to combine all ingredients.
Cook over medium heat until the mixture starts to bubble, reduce heat to low, and simmer for 1-2 minutes.
Gently mash the blueberries with the back of a fork, then cook another 1-2 minutes, stirring frequently to prevent burning. The mixture will still be somewhat thin but thicken as it cooks in the oven.
Pour prepared blueberry filling over the crust, then crumble the remaining dough evenly over the blueberry filling.
Bake 30-32 minutes or until crumble on top turns golden brown.
Cool in baking dish for 10 minutes, then using line aluminum foil, lift from the dish and cool on a rack. Allow to fully cool before cutting so the blueberry filling has time to set.
Cut into 16 pieces and enjoy!
Make the flax egg by mixing together the
Ground Flaxseed (1 Tbsp)
Water (3 Tbsp)
and let it sit for 5 minutes to gel.