Tahini Blueberry Pie Bars
12 small bars
2 cups oat flour, or all-purpose flour
1 cup rolled oats
Sea salt + cinnamon to taste
½ cup Soom Premium Tahini
¼ cup maple syrup
¼ cup brown sugar
16 ounces frozen blueberries
1 Tbsp tapioca starch, or corn starch
1 Tbsp lemon juice
1 tsp vanilla extract
For the base and crumble
For the blueberry filling
Set oven to 350 F. Line a 9x9 square pan with parchment paper and cooking spray.
First, make the base layer. Mix together oat flour, rolled oats, sea salt, cinnamon, tahini, maple and brown sugar until a dough forms. Reserve 1 cup of the crumble for topping and set aside. Press the remaining into the baking dish and spread out evenly using your hands or the back of a frosting spatula. Bake for 15 minutes.
While the crust bakes, prep the blueberry filling. Add blueberries, starch, and lemon juice, and vanilla extract to a saucepan over medium heat. Bring to a slight boil, then reduce heat to low and cook for about 5 minutes. Continue stirring until it thickens. Lightly mash some of the blueberries with a potato masher or spatula. Remove from heat when done.
Pour blueberry filling on top of the base once it’s done baking and spread evenly with a spoon. Top with the remaining crumble and bake for an additional 25-30 minutes.
Allow bars to cool for 10 minutes then transfer to the fridge to continue cooling for 30 minutes. Bars must be completely cooled before slicing!
Slice into 12 squares and enjoy with vanilla ice cream
Tip: Prep the bars ahead and allow to cool in the fridge overnight if needed.
Storage: Bars stay fresh in the fridge in an up to 5 days in an airtight container.
Dietary Preferences: Family-Friendly, Vegan, Vegetarian, Gluten-Free
Seasonality: Spring, Summer
Recipe & Photography: Selena Sharpless of The Nutritious Kitchen