Blueberry Oat Squares

These Blueberry Oat Squares are so delicious and easy! I was inspired by the June SOS Kitchen Challenge that is hosted by Affiars of Living and Diet, Desserts and Dogs  to make something using blueberries. I decided to try to turn this recipe into something gluten free, dairy free, and sugar free. My first attempt got the thumbs down from my husband and daughter, saying it wasn’t sweet enough (though Grady and I ate it happily). I made a few tweaks yesterday and they gave it 2 thumbs up! *Phew* they are a tough crowd

I also tried out a new flour at our health store; Fonio. It is a fantastic ancient grain that contains all 8 amino acids and is rich in the following: protein, B vitamins, calcium, iron, folic acid, zinc, magnesium and potassium. It worked really well in this recipe.

The squares held together really well and I was able to eat them by hand. I did have the kids use a fork, because they had just finished having a bath.

Blueberry Oat Squares

Crust
2.5 cups oats
1 cup fonio flour
½ cup tapioca flour
2 tbsp ground flax seeds
1 packed tbsp organic orange zest
¼ tsp salt
¼ cup olive oil
½ cup apple sauce
1 cup packed coconut sugar
Filling
3 cups blueberries
1/3 cup orange juice
½ cup maple syrup
¼ tsp ground vanilla bean
2 tbsp arrowroot powder
1-2tbsp water

Preheat oven to 350F

Zest and juice 2 organic oranges, set aside

In a medium pot, place blueberries, orange juice, pure maple syrup, and vanilla, bring to a boil and then reduce heat and simmer until berries are tender.

Dissolve arrowroot powder in water and add to the blueberry mixture. Return to heat and stir constantly until thickened (a pie filling consistency) set aside.

In a large bowl combine oats, flax, fonio, tapioca, orange zest, salt, and coconut sugar.

Stir in the apple sauce and oil, mixing with your hands until it is a crumbly consistency.

Press half of the crust mixture firmly into the bottom of a lined or prepared 8 inch square pan. Pour the berry mixture on top and then crumble the rest of the crust mixture on top of the berries.

Bake for 35-30 minutes.

Makes 12-16 squares depending on how you cut it.