½ cup cassava flour
¼ cup arrowroot flour
¼ tsp sea salt
¼ tsp baking soda
1 Tbsp maple syrup
1 tsp vanilla extract
½ cup softened coconut oil
1 cup fresh blueberries
1 tsp tapioca starch or arrowroot
pinch sea salt
1 tbsp maple syrup
2 tbsp lemon juice
Preheat oven to 350F. Take a 9 inch loaf pan, line it with parchment paper and spray it with coconut oil. Set aside.
Add all the dry ingredients of the crumble layer to a mixing bowl and mix using a fork. Then add the maple syrup, vanilla and the coconut oil. Using your hands mix the oil into the flour mixture until you get a crumbly dough. Keep aside.
Mix all the filling ingredients in a mixing bowl gently using a spoon. Keep aside.
To the prepared pan, add half of the crumble mixture so as to form a layer on the bottom.
Next pour the filling mixture over it. Finally add the rest of the crumble mixture on top to form a sandwich pie.
Place the loaf pan in the oven and bake at 350 F for 45-55 minutes or until the top crumble layer looks golden and toasted.
Remove from the oven and let cool for 10 minutes before cutting into bars.