Gluten Free Blueberry Walnut Squares

These squares are made up with three layers, walnuts and dates, custard like filling with blueberries and crumbly topping. They are grain free and are a great substitute for typical breakfast or an afternoon snack.


½ cup dates
2 cups raw walnuts
¼ cup coconut oil
1 cup coconut flour + 4 tbsp. for filling
¼ tsp. sea salt
1 tbsp. pure maple syrup + 1/3 cup for filling
2 free range or organic eggs
1 cup light or full fat sour cream (I use light, but full fat gives it a creamier flavour)
2 ½ cups fresh organic blueberries


Preheat oven to 325 F and line a baking pan 8 by 13 inches or equivalent with parchment paper
For the crust ~ add dates and walnuts into a food processor and process until crumbly, then add coconut oil, 1 cup coconut flour, ¼ tsp. sea salt and 1 tbsp. maple syrup and process until it becomes sticky thick dough.
Set ¼ of the crust mix aside and with a fork or spatula, press the remainder into your baking pan.
For the filling, beat the eggs until frosty, add 1/3-cup maple syrup, sour cream and 4 tbsp. coconut flour, mix until it becomes thick consistency. Pour filling over your crust and evenly cover with blueberries. Add remainder of crumbles on top.
Bake for 30 minutes. Cool before serving.

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