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Name: Blueberry Breakfast Bars
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup blueberries; 2 tbsp water; 1/4 cup Swerve Confectioners; 1/4 tsp xanthan gum; 1 1/2 cups almond flour; 3/4 cup shredded coconut; 1/2 cup Swerve Granular; 2 tbsp coconut flour; 1/2 tsp salt; 6 tbsp butter melted; 1/2 tsp vanilla extract

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INGREDIENTS

1 cup blueberries
2 tbsp water
1/4 cup Swerve Confectioners
1/4 tsp xanthan gum
1 1/2 cups almond flour
3/4 cup shredded coconut
1/2 cup Swerve Granular
2 tbsp coconut flour
1/2 tsp salt
6 tbsp butter ; melted
1/2 tsp vanilla extract

INSTRUCTIONS

In a medium saucepan over medium heat, combine the blueberries and water. Bring to a boil, and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.

Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.

Preheat the oven to 350F.

In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour, and salt. Stir in the melted butter and the vanilla extract until the dough begins to clump together.

Press half of the mixture firmly into the bottom of an 8x8 pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.

Bake another 20 to 25 minutes, until golden and bubbly. Remove and let cool completely.

NOTES

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Blueberry Breakfast Bars

1 cup blueberries
2 tbsp water
1/4 cup Swerve Confectioners
1/4 tsp xanthan gum
1 1/2 cups almond flour
3/4 cup shredded coconut
1/2 cup Swerve Granular
2 tbsp coconut flour
1/2 tsp salt
6 tbsp butter melted
1/2 tsp vanilla extract

In a medium saucepan over medium heat, combine the blueberries and water. Bring to a boil, and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.
Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.

Preheat the oven to 350F.
In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour, and salt. Stir in the melted butter and the vanilla extract until the dough begins to clump together. 
Press half of the mixture firmly into the bottom of an 8x8 pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere. 
Bake another 20 to 25 minutes, until golden and bubbly. Remove and let cool completely.

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Nutrition

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Serving Size: 1 (523g)
Recipe Makes: 1

Calories: 2099
Calories from Fat: 1763 (84%)

Amt Per Serving		% DV

	Total Fat 195.9g	261 %
	Saturated Fat 99.3g	496 %
	Monounsaturated Fat 64g
	Polyunsanturated Fat 20.5g
Cholesterol 183mg		56 %
Sodium 527.6mg		18 %
Potassium 1654mg		44 %
Total Carbohydrate 74.9g		22 %
	Dietary Fiber 35.4g	142 %
	Sugars, other 39.5g
Protein 37.7g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2099

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