Blueberry Breakfast Bar

Try these for breakfast some morning.  It's my own recipe for a breakfast bar that is not too sweet (unlike most packaged breakfast bars).  The all-fruit jam adds most of the sweetness.  Community Natural Foods is a great store to buy jam or any gluten-free product.  They have stickers on the shelves that say what items are gluten-free.  This Crofter's jam is one of the few jams that also says gluten-free on the label.  You could use raspberry jam or another flavour to suit your taste!

1 cup quinoa flour

1/4 cup arrowroot

1/2 cup chopped almonds

1/2 cup almond flour

1/4 cup coconut flour

1/4 teaspoon sea salt

1/3 cup coconut sugar

2/3 cup coconut oil (measure after it has been melted)

1 tablespoon maple syrup

Optional: 6 drops of vanilla stevia

1/2 teaspoon vanilla or almond extract

1 egg

1-235 ml jar of Crofter's Just Fruit Spread: Wild Blueberry Jam

1.  Preheat the oven to 350 degrees Fahrenheit.

2.  In a food processor, combine the quinoa flour, arrowroot, chopped almonds, almond flour, coconut flour, sea salt and coconut sugar.

3.  In a small saucepan, melt the coconut oil.  Add the maple syrup and stevia.

4.  Add the coconut oil mixture to the dry ingredients in the food processor.  Add the egg and almond extract to the processor.  Process until combined.  You may need to scrape the sides and process again.

5.  Grease a square baking dish.  Spread two-thirds of the mixture into the bottom of the dish to form a solid layer.  Pre-bake this layer for 12 minutes.

6.  Spread all of the jam in an even layer on the base.  Crumble the remaining topping mixture over the jam.  Pat it down slightly to form a more solid top layer.
7.  Bake for about 20 minutes, or until the top is cooked and the filling is bubbly around the edge.  Allow to cool before slicing into bars.  Store in the refrigerator.