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Blueberry & lemon bliss bars

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.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 9 bars
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F
  2. 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.
  3. In a large bowl, combine all dry ingredients until well combined.
  4. Cut butter into tablespoons and add to the dry mix. Beat together first stick of butter until pea size crumbs form.
  5. Add remaining butter to the mixture and evenly incorporate.
  6. 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.
  7. In a 8x8 parchment lined pan, add 3/4 of base mixture and press into an even layer. Bake for 15 minutes until base is set.
  8. Once base is set add blueberry mixture and tear remaining dough over the top of the blueberry mixture.
  9. Bake for 30-40 minutes until edges are golden brown. Let bars rest to room temperature and then cut and serve.

Notes

**If your dough becomes too wet and hard to manage, simply add a little bit of almond meal to the mixture to absorb that extra liquid.