Coconut Blueberry Almond Squares

Hey, can we just talk for a second about how flippin’ delicious applesauce is?!  I mean c’mon!  I kid you not, lately I have almost become a wee bit obsessed.  It’s possible that I may or may not have a whole kitchen cupboard shelf STOCKED!

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How did I accumulate so much fibre filled goodness you ask?  Well, the other day I’m strolling through Costco, a favourite thing of mine to do, and I came across a box of organic unsweetened applesauce. I’m not even kidding I actually got a bit excited. And when I say “box” and “Costco” together I think we are all well aware that this isn’t meant as a single serve portion…

But seriously how often do you find yourself wanting something sweet at night? You just need that little something to take the edge off so you don’t go and eat some baker’s chocolate because you ran out of dark chocolate (pffffft, baker’s chocolate, who would actually eat baker’s chocolate out of desperation?!…….me! Hahaha)

OR you could just whip up a batch of these Coconut Almond Blueberry Squares and save the applesauce for those nights when you’re in a real sweet treat jam.

The struggle is real people.

I love this recipe because it’s a super simple remake of my Raspberry Thumbprint Cookie.
I went to make these cookies the other day only I had run out of Raspberry jam and the thought of forming individual cookies seemed like a lot of work. But I did have some organic blueberry jam and a square pan. LIGHT BULB!!!

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Coconut Almond Blueberry Squares

Ingredients:

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

1/4 cup ground flaxseeds

1 tsp. baking soda

1/4 tsp. sea salt

1/4 cup coconut oil, melted

1/4 cup pure maple syrup

1 tsp. pure vanilla extract

1/2 tsp. pure almond extract

1 jar of fruit sweetened Crofters Blueberry jam

Preheat oven to 350°F and line a square baking square dish with parchment paper.

Next, in a large bowl combine almond flour, coconut, ground flax, baking soda and salt. On the stove in a small saucepan, melt the coconut oil over very low heat and add the maple syrup stirring until combined. Remove from heat and mix in your almond and vanilla extract and then pour it into your dry mixture. The dough will be very sticky, but don’t worry this is normal.
Scoop about half, maybe even a little more, of the dough into your dish and then press down to all four corners to form the crust of your square. Open up your blueberry jam and spread that on top of the crust.  Sprinkle the remainder of your dough on the top of your jam and then pop them into the oven for about 20-25 minutes.
You just want them to brown ever so lightly on the top.
This next part is the hard part!  Now you have to let them cool completely before you slice into this baked blueberry soon to blow your mind goodness – because if you don’t you’ll just end up with a crumbly mess.
Bluberry-Square
I tossed mine into the freezer because who has time to wait for things to cool naturally?!?!…baking amateurs.

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