Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper. In a bowl, smash the blueberries using the back of a fork. Combine with the maple syrup and arrowroot powder. Set aside. Add half the oats to a food processor or blender to create oat flour. Transfer to a mixing bowl and combine with the remaining rolled oats, applesauce and water. Firmly press half of the oat mixture into a thin even layer in the baking pan. (20x20 cm) Spread the blueberry mixture on top and then crumble the remaining oat mixture over top of the blueberry layer. Bake for 20 to 25 minutes, or until golden brown. Slice and enjoy! * Blueberries and apple sauce are classified as high salicylate foods by the RPAH Allergy Unit, for a low salicylate version substitute with tinned pear and baby pear puree.
Original recipe and image Happy without Histamine Vegan Cookbook/can be stored in the fridge in an airtight container for up to 5 days.
Blueberry Breakfast Bars
Ingredients
Instructions
Notes
