In the event that you are searching for a bar recipe that utilizations new products of the soil go as pastry, a tidbit, or breakfast, this is your recipe. These Veggie lover Blueberry Oat Bars are loaded up with new blueberries, healthy oats, and are so tasty!
These solid Veggie lover Blueberry Oat Bars are both vegetarian and without gluten in the event that you utilize guaranteed sans gluten oats. Best of all, they are a no brainer to prepare. Simple, solid recipes that fulfill everybody in my family are my preferred kind.
The fixings are straightforward and allowed the blueberries to blueberries. These bars are daintily sweet, yet unquestionably not the sort of sweet that leaves you feeling yucky a short time later. Does any other person feel that route subsequent to eating something excessively sweet?
Also try our recipe Vegan Empanadas
These sound blueberry oat bars are veggie lover and without gluten and ideal for breakfast, bite, or sweet! They are gently sweet, overflowing with blueberry flavor, and very simple to plan.
Ingredients
For the filling
- 1 pint blueberries
- 1/4 cup agave nectar
- 1/8 cup lemon juice
- 1/8 cup water
- 1/2 teaspoon vanilla extract
- 2 tablespoons arrowroot plus 2 tablespoons cold water (corn starch may be substituted)
- 3 cups rolled oats (not instant), divided
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsweetened apple sauce
- 1/3 cup agave nectar
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
Instructions
- Preheat your oven to 375 degrees. Oil a 8×8 inch baking dish and set aside.
- In a small sauce pan, bring the blueberries, agave nectar, lemon juice, and water to a boil over medium high heat. When it boils, stir in the vanilla and arrowroot mixture. Remove from heat and allow to cool. The mixture will thicken as it cools. If you are using corn starch instead of arrowroot, you will need to stir the mixture a little longer as it cooks and thickens before you remove it from the heat.
- Process 1 1/2 cup of the oats in your blender or food processor until they are a fine powder. Combine the processed oats, the remaining 1 1/2 cups of rolled oats, cinnamon, baking powder, and salt in a bowl and mix well.
- Add the applesauce, agave nectar, and vanilla and mix until everything is well combined. Add the coconut oil and use your hands to incorporate it into the mixture evenly. The oats mixture will be thick and resemble cookie dough.
- Press about half of the mixture into the bottom of your baking dish. Press it down firmly so that it reaches the edges of the pan and forms an even bottom crust. Pour the blueberry mixture on top of the crust layer. Finally, sprinkle the rest of the oat mixture on top of the blueberry mixture in crumbles. Bake for 30 minutes in the preheated oven. Allow to cool before cutting into squares. Store in the refrigerator. Enjoy!
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