Recipes
Blueberry Squares
These Blueberry Squares are the perfect balance of natural sweetness and wholesome ingredients, making them a nutritious treat for any time of day. Packed with fiber-rich oats, healthy fats from coconut and almonds, and antioxidant-loaded blueberries, they offer a delicious way to satisfy your sweet tooth while supporting digestion and sustained energy. The crust doubles as a crunchy topping, bringing texture and flavor to every bite. Enjoy them as a breakfast bar, snack, or dessert!
Chef’s Tip
Ingredients
Crust & Topping
- 3 cups frozen blueberries
- ¼ cup honey
- 2 teaspoons lemon zest
- 2 teaspoons arrowroot flour (or arrowroot powder/starch)
- 2 teaspoons cold water
Filling
- 8 large Medjool dates, pitted and soaked in warm water
- 2 tablespoons flax meal
- 4 tablespoons water
- 1 ¼ cups gluten-free rolled oats
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 cup unsweetened, sulfur-free coconut flakes
- ½ cup blanched almond meal
- ¼ cup + 1 tablespoon warmed coconut oil
Directions
Make the Crust & Topping
- Preheat oven to 350°F (175°C).
- Soak the dates: Boil water and cover the dates in a bowl. Let soak for at least 10 minutes.
- Prepare the flax meal: Mix flax meal with 4 tablespoons of water and let sit until needed.
- Blend the coconut flakes in a food processor until finely ground. Transfer to a mixing bowl.
- Process the crust: In the food processor, blend oats, sea salt, cinnamon, vanilla extract, and soaked dates until it forms a sticky dough.
- Incorporate almond meal: Add the almond meal to the processor and pulse a few times to combine.
- Mix the dough: Pour the mixture into the bowl with ground coconut, then add the coconut oil and soaked flax meal. Mix thoroughly with your hands until a dough-like consistency forms.
- Set aside the topping: Reserve ½ cup of the mixture for the topping.
- Press the crust: Grease an 8×8-inch baking pan with coconut oil (if not non-stick) and press the remaining crust mixture evenly into the pan.
Prepare the Filling
- Dissolve the arrowroot in 2 teaspoons of cold water and set aside.
- Puree the blueberries in a food processor.
- Cook the filling: In a saucepan, heat the blueberry puree, honey, and lemon zest over medium heat. Stir frequently until bubbling, about 2 minutes.
- Thicken the mixture: Reduce heat to low, add the arrowroot mixture, and stir continuously for 1 more minute. Remove from heat and let cool slightly.
Assemble & Bake
- Spread the blueberry filling evenly over the prepared crust.
- Add the topping: Sprinkle the reserved ½ cup crust mixture over the blueberry layer, gently pressing it down.
- Bake for 25 minutes, until the topping is golden brown.
- Cool completely, then transfer to the fridge for at least 2 hours (or overnight) to set.
- Cut into squares and enjoy!
Chef’s Tip
For extra texture and flavor, mix some chopped walnuts or pecans into the topping before baking. If you prefer a softer texture, let the squares sit at room temperature for a few minutes before eating.
