Ingredients

Crust/crumble

180g oat flour

120 g oatmeal

50g coconut sugar

2 g of salt

3 g cinnamon

4 g baking powder

3g vanilla powder

100g melted butter

20g dried flaked coconut (for topping)

Blueberry Filling

400 g frozen blueberries

60g coconut sugar

9 g tapioca starch

2g vanilla powder

a pinch of salt

Directions

Combine dry ingredients (minus the flaked coconut) in the crust section and mix well. Pat 2/3 of the mixture into an 8×8 glass baking dish lined with parchment paper. Pat down into a smooth, even base. Place in the fridge.

Add flaked coconut to the remaining 1/3 of the crumble mixture. Set aside.

Place filling ingredients into a pan over medium low heat and stir well and regularly until glossy and thickened. About 10 minutes.

Pull the crust from the fridge and pour the blueberry filling over the crust. Top with the crumble mixture evenly and pat into an even layer.

Bake at 350 degrees for 40 minutes.