I know, we’re all in back-to-school mode, and I’m still clinging on to summer. As I always do!
Just one last hurrah for the berries, okay?
I made these Fresh Blueberry Squares a couple of weeks ago, and really wanted to get the recipe up for you guys.
The original recipe for these blueberry squares comes from my Let Them Eat Vegan book. I’ve since modified them to replace the oil and make them fully gluten-free. (Side note: for those wondering, the recipes in LTEV are not heavy with oil, and some don’t have any oil, but it isn’t a fully oil-free cookbook.)
Growing up we ate a lot of date squares. My mom used to make them, and she also bought them occasionally. These blueberry squares are a twist on date squares.
One difference: these squares are not nearly as rich. I remember date squares being very rich with butter or shortening in the crust, and also quite sweet.
These fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy a square (or 2 or 3!) and not feel sickly.
Quick tip: Do include that bit of lemon zest in the base and topping. While it seems like an unimportant ingredient, it lifts and enhances the flavors.
Oh! And you can also use frozen blueberries in this recipe, but while fresh blueberries are still abundant in markets, why not go for fresh?!
That’s it, kids. Hope you enjoy them, and good luck with September happenings. I’m organizing a sweet back-to-school giveaway, and will post that soon!
x Dreena
Fresh Blueberry Squares
Ingredients
Filling:
- 3 cups fresh blueberries can sub frozen
- 1/8 tsp sea salt
- 3 tbsp coconut sugar or other unrefined sugar
- 2 tsp freshly squeezed lemon juice
- 1 tbsp arrowroot powder
- 1/2 tsp agar powder
Base and Topping:
- 2 cups rolled oats see note
- 1 cup oat flour
- 1/4 tsp sea salt rounded (or 1/2 tsp scant)
- 1 ½ tsp lemon zest
- 1/2 cup pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 2 - 2 1/2 tbsp coconut butter softened
Instructions
- For the filling: in a saucepan over medium heat, combine the blueberries, salt, and sugar. Cover, and let the berries start to soften and release their juices, stirring occasionally. Once berries have broken down and the mixture is becoming more like a sauce, reduce heat and let simmer for 7-8 minutes, covered. Meanwhile, in a small bowl, combine the lemon juice with the arrowroot and agar, and stir through until combined (it will be thick). Get ready to add the arrowroot/agar blend to the blueberries by first removing 2-3 tablespoons of the warmed blueberries juices and stirring into the arrowroot slurry, one tbsp at a time. This will help loosen that mix and also temper the arrowroot and agar, making it less likely to clump in the sauce. After it has loosened, add it to the blueberry sauce, immediately stirring it through. Increase heat slightly to bring mixture back to a boil for just a minute or so. Then, remove from heat and transfer mixture to a bowl and let chill in refrigerator for about 20-30 minutes, stirring occasionally to prevent a ‘skin’ from forming on top of the mixture.
- Meanwhile, prepare the crust: Preheat oven to 350°F (176°C). In a large bowl, combine all the dry ingredients including zest. In a small bowl, combine the maple syrup, vanilla, and coconut butter. Add the wet mixture to the dry, and stir through until well combined; the consistency will be crumbly yet hold together somewhat when pressed. Transfer about 2⁄3 of the mixture to a lightly oiled (or lined with parchment paper) 8x8 pan and press in evenly. Pour the chilled (can still be slightly warm) blueberry mixture on top, then sprinkle on the remaining crust mixture. Bake for 25 minutes, until the blueberry filling is bubbly and the crust is golden brown in spots. Transfer to a rack to cool, and then to the fridge to cool completely before cutting into squares.
Notes
Nina - Edamommy4life says
I love these bars! I also make the filling as a topping for pancakes!
Jenean Jasey says
I love these bars…They are sooo delicious. Just the right amount of sweetness. The best oat and berry bar recipe.
Dreena says
Thanks Jenean, so happy you love them – thanks for the feedback and rating!
Stephanie says
Hi! Could there be something to replace the agar powder?
What’s its role in the recipe? I read that its like a vegan gelatine… any suggestions would be welcome!
Dreena says
yes, it’s a vegan alternative to gelatin. It helps set the blueberry mixture, you can omit if you don’t have it, the mixture will just be a touch looser.
Sarah says
Yes, I was hoping to view the recipe, too.
Dreena says
the template deleted the recipe for some reason – now updated
Christine says
Hi, I cannot see the actual recipe???
Dreena says
Something went awry with the template, now fixed.
Kota says
This recipe isn’t displayed above (only the heading). Love all your recipes!
Dreena says
Hi Kota, thanks! I will fix this asap!
Dreena says
now sorted 🙂
Chell says
Thank you for this new recipe. It looks delicious. Is there a replacement you might recommend for the coconut butter? I’m trying to stay away from ingredients that are high in saturated fat. Thank you, Dreena!
Dreena says
Hi Chell, yes, for sure, you could sub a more neutral nut butter here like raw cashew or raw almond butter. Hope that helps!
Kathleen Allen says
Why do they say oil free if they have coconut butter? Its made of coconut oil. I know unrefined and supposed to be more healthful for you, but maybe cut back and substitute applesauce?
Dreena says
Hi Kathleen, they are oil-free because coconut butter is a whole foods product – coconut pureed into a ‘butter’. Much like peanut butter is made from peanuts. There aren’t added oils to the recipe.
There are not many foods that are fully oil-free by the definition of them containing oil. Even grains contain some oils. Hope that clarifies.
Nana says
Thank you so very much to adding GF recipes to your blog. Seven years ago as part of the aging process, I became allergic to gluten, so I am always appreciative of recipes from people I respect that are gluten free and vegan.
Dreena says
Thanks for your note, Nana. It’s odd how our systems change like that over time, sometimes moving in and out of food allergies. Appreciate your kind words.
Rebecca Cody says
Have you made this using dates? I doubt you’d need 3 cups, so something else would have to help make sufficient filling – maybe dates and blueberries? dates and apples? dates and peaches?
Jess says
You could probably sub some of the blueberries and take out the coconut sugar if adding dates…. 3 cups of dates though…, you’re right! That would be too rich!