Gluten Free Blueberry Walnut Squares – a delicious recipe with dates, walnuts, coconut oil, coconut flour, salt, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325 F and line a baking pan 8 by 13 inches or equivalent with parchment paper.
2
For the crust ~ add dates and walnuts into a food processor and process until.
3
Crumbly, then add coconut oil, 1 cup coconut flour, 1/4 teaspoons sea salt and 1 tablespoons maple syrup and process until it becomes sticky thick dough.
4
Set 1/4 of the crust mix aside and with a fork or spatula, press the remainder into your baking pan.
5
For the filling, beat the eggs until frosty, add 1/3-cup maple syrup, sour cream and 4 tablespoons coconut flour, mix until it becomes thick consistency. Pour filling over your curst and evenly cover with blueberries. Add remainder of crumbles on top.
6
Bake for 30 minutes. Cool before serving.
871
kcal
Calories
70
g
Fat
50
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup dates, 2 cups raw walnuts, 1/4 cup coconut oil, 1 cup coconut flour, 4 tbsp. for filling, and more.
Yes, Gluten Free Blueberry Walnut Squares falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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