These paleo blueberry & lemon bliss bars are a sweet addition to your holiday feast. A gluten free and grain free shortbread crust and crumb sandwiching a blueberry & lemon compote.
At the end of the holiday when you’re so full from mash potatoes, turkey, stuffing, and so much more. What better way to finish the final round with dessert. Our paleo blueberry and lemon bliss bars are a sweet addition to your holiday feast.
We decided to bring a more untraditional, but still tasty, dessert to the dinner table that has one of the best combinations around: blueberry and lemon.
Blueberries and lemon have been such a staple combo when it comes to many recipes we have tried. Granola, cupcakes, breads you name it. So when we decided to go up to the challenge of turning it into a classic holiday dessert, we knew it was gonna be a winner.
To diversify from a cake or bread we created a gluten free and grain free shortbread crust and crumb that adds a buttery and sweet platform for all the lemony blueberry goodness.
This recipe is lightly sweetened with natural ingredients, such as honey and coconut sugar and is very simple to put together. This recipe is also grain free and gluten free for all our paleo and celiac peeps out there.
We hope you have been enjoying our thanksgiving recipes so far. If you make any of these be sure to let us know on Instagram. You can use #vegiventurer and tag us in your photos so we can see you rocking this holiday season. Whether you are on a special diet or trying something new, it’s really amazing that you are giving vegiventurer a try.
Happy holidays and we will see you next week for another healthy and fun recipe!
Blueberry & lemon bliss bars
Ingredients
Blueberry and lemon mixture
- 3 cups frozen blueberries
- 1 whole lemon zested
- 1 half lemon juiced
- 3 tbsp honey
- 1 tsp tapioca starch
- 1/2 tsp salt
Shortbread base
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 1/2 cup tapioca starch
- 1/2 cup gluten-free old fashioned oats omit if paleo
- 1/2 cup coconut sugar
- 1/2 cup chopped pecans
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 cup soy-free vegan butter or ghee cold
- 1 tsp ice water
- 1 whole egg
Instructions
- Preheat oven to 375°F
- In a saucepan, add all blueberries and lemon juice and heat through until blueberries are soft. Add remaining ingredients until the mixture has thickened and the honey is equally incorporated.
- In a large bowl, combine all dry ingredients until well combined.
- Cut butter into tablespoons and add to the dry mix. Beat together first stick of butter until pea size crumbs form.
- Add remaining butter to the mixture and evenly incorporate.
- Once butter is incorporated add water and whole egg. Your dough should be soft but not sticky to the point where you can't handle it.
- In a 8×8 parchment lined pan, add 3/4 of base mixture and press into an even layer. Bake for 15 minutes until base is set.
- Once base is set add blueberry mixture and tear remaining dough over the top of the blueberry mixture.
- Bake for 30-40 minutes until edges are golden brown. Let bars rest to room temperature and then cut and serve.
Notes
