Filling:
4 cups blueberries
1 T. lemon juice
1 cup sugar
3 T. cornstarch or 1/4 cup Tapioca
3 T. water
Crust & Crumb Topping:
1/2 cup softened butter
2/3 cup light brown sugar
1/8 teaspoon baking soda
1 1/3 cups gluten free quick oats (run through the blender just a little)
1/3 cup pecan pieces
1/3 cup flake coconut
Pre-heat oven to 400 degrees. Make the filling first. Mix the filling ingredients together in a 2 quart saucepan and cook over medium heat, stirring constantly until it comes to a full boil. Set aside and let cool to room temperature. To prepare the crust and topping, cream together in a mixing bowl the butter, brown sugar and baking soda. Add the oats and mix. Sprinkle a generous cup of this mixture into a 9x13 cake pan (I prefer glass because it makes the crisps easier to remove) and press out evenly to make the crust. Use a piece of wax paper to keep it from sticking to your fingers and it will also help make it smooth and even. To the remaining crumb mixture add the pecans and coconut and stir. Spread this out evenly into another 9x13 pan. Bake both the crust and topping crumbs for 10-12 minutes, with crumbs on top shelf - stir them at 6 minutes. Let these cool slightly before spreading out the filling mixture evenly over the crust. Sprinkle the crumbs over the top evenly and refrigerate until cool and set. Cut into squares and enjoy.
For more gluten free recipes and snacks visit www.domorebars.com
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