Crust:
- 3 cups almond meal
- 1 Cup The Grain Market Rolled Oats
- 2 tbsp milk
- ¼ cup coconut oil, room temp.
- ¼ cup honey or maple syrup
- 1 tsp vanilla
- ⅛ tsp salt
Filling:
- 3 cups fresh blueberries
- ½ cup water
- ¼ cup lemon juice
- Zest from lemon
- ¼ cup honey or maple syrup
- 2 tbsp tapioca flour
- Pinch of salt
- Preheat oven to 350 F. and spray 8 x 8 pan with cooking spray.
- Mix crust ingredients together.
- Take ⅔ of the mixture and press evenly in the prepared pan.
- Bake crust at 350 for 10 minutes. Remove from oven and cool.
- Place all filling ingredients into a medium saucepan. Bring to boil, stirring frequently.
- Once boiling turn heat to low and simmer for 10 - 15 minutes.
- Once the filling has thickened pour over crust. Spread the rest of the crust mixture over the filling and bake another 10 minutes.
- Let set for 20 minutes.
- Place in the fridge for at least 2 hours before serving.
- Serve with whipped topping or vanilla ice cream.