Blueberry Crumble Bars (Vegan, gluten-free)

About 9 pieces

1 ⅓ cup gluten-free rolled oats
1 cup almond meal
⅓ cup coconut sugar
1 tsp lemon zest
½ tsp baking powder
½ tsp cardamom
pinch of sea salt
1 cup coconut oil, melted
3 tbsp raw organic honey or coconut syrup

Filling:

1 cup blueberries
1 ripe banana
1 tsp vanilla extract
1 cup blueberries & 4 tbsp chia seeds

On top:

blueberries
edible flowers
coconut milk powder, optional

Dish size: 20 x 20 cm / 8 x 8 Inches

Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan. Prepare the filling. Mix 1 cup blueberries, banana and vanilla extract in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia. Leave to thicken for about 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for about 25-30 minutes, until the pie gets a nice golden color. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and flowers and sprinkle on some coconut milk powder. Store in a fridge.