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These GF Blueberry Lemon Streusel Bars are another healthy sweet treat from NYC Nutritional Chef, Sarah Pachelli. Gluten free, refined sugar, and dairy free, these are great for a snack on the go, in the morning topped with yogurt, or for a sweet treat topped with some coconut ice cream.
Gather all of your ingredients and preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Mix together all the ingredients for the crust. It will be sticky. Spray the parchment with a cooking spray like coconut oil. Press the mixture into a rectangular shape that is 1 inch thick, it will be about 8inx8in (about half the sheet pan). You can also do this in a baking pan that is 8x8, just make sure the parchment is sticking up so you can easily pull it out of the pan after it has cooled.
Place the the crust in the oven and par-bake until it starts to turn golden brown on top, about 20 minutes. Remove from the oven when done and set aside. While the crust is cooking, toss the blueberries, arrowroot starch, maple syrup, and lemon zest and set aside. In a separate bowl, mix all the ingredients for the streusel topping together.
Reduce the oven temperature to 350. Top the par-baked crust with the blueberry filling and top with the streusel. Bake for another 20 minutes or until streusel is golden in color and blueberries have started to pop.
Let cool completely (at least an hour) before cutting into bars (otherwise it will break). Using a pizza cutter is helpful.
Makes 12 squares
For the Bottom Crust:
For the Filling:
For the Streusel Topping: