Ingredients (adapted from Annie’s Eats; makes 36 small but thick bars):
For the crust and topping:
1 and 1/2 cups coconut flour
1 and 3/4 cups plus 2 tablespoons almond flour
1 cup plus 2 tablespoons maple sugar (granulated)
1/4 teaspoon salt
Zest of one lemon
18 tablespoons grass-fed cold butter
1 cup sliced almonds, lightly crushed
For the filling:
1 cup grass-fed milk or coconut milk
1 and 3/4 cup maple sugar
1/2 cup coconut flour
Juice of one lemon
1 and 1/2 teaspoons vanilla
3 and 1/2 cups fresh blueberries
Preheat the oven to 350. Line a 9×13 pan with tinfoil and grease it lightly. To make the crust, combine the flours, sugar, salt, and lemon zest in a food processor (or by hand in a large bowl). Cut the butter into cubes and pulse until the mixture is uniform. If you’re not using the food processor, it’s easiest to mix the dough with your hands. Reserve about 3/4 cup of the mixture to serve as the topping. Press the rest of it into an even layer in the bottom of the pan. Bake for about 12 minutes, until golden brown.
To make the topping, add the crushed sliced almonds to the reserved dough and mix until combined.
To make the filling, whisk together all ingredients except the blueberries until smooth. Gently stir in the blueberries.
When the crust is baked, let it cool for 10-15 minutes, leaving the oven on. Then, pour the filling over, sprinkle the topping evenly over the filling, and bake for about 45 minutes, until the top is golden brown and the middle is just set. Cool completely before cutting–it helps to put them in the refrigerator to firm up. Slice into squares or rectangles and enjoy!
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