Eosinophilic Esophagitis Friendly Vegan Blueberry Crumb Bars with Coconut Flakes
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Learn more →Ingredients
16 servings
For the crumb
- 2 cups rolled oats
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup unsweetened shredded coconut flakes
- ¾ cup organic cane sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup vegan butter, melted and slightly cooled
- 1 tsp vanilla extract
For the filling
- 3 cups fresh or frozen blueberries
- 3 tbsp organic cane sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp lemon zest
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
In a large mixing bowl, stir together the rolled oats, flour, coconut flakes, 3/4 cup organic cane sugar, baking powder, and salt until evenly combined. Pour in the melted vegan butter and vanilla extract and stir until the mixture clumps together and no dry streaks remain — it should hold its shape when pressed between your fingers.
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