Instrucciones
- Preheat oven to 350°F (176°C) and line an 8x8-inch pan with parchment paper.
- In a large bowl, mix oat flour, quinoa flakes, maple syrup (5 TBS), coconut oil, salt, and vanilla.
- Squeeze the mixture with your hands to form a sticky dough. Add 1–2 tablespoons of water if too dry.
- Press 1¾ cups of dough into the pan, smoothing evenly. Place the pan and the rest of the dough in the fridge while you make the jam.
- For the jam, heat blueberries, maple syrup (3 TBS), lemon juice, and chia seeds in a saucepan over medium heat. Once bubbling, mash the berries and cook 2 more minutes, stirring constantly.
- Spread the warm jam over the crust. Crumble remaining dough on top.
- Bake for 25 minutes or until golden and crisp on top.
- Cool in the pan for 10 minutes, then transfer to a rack. Let cool completely before slicing into bars. Store in an airtight container at room temp for up to 3 days or in the fridge for up to a week. They can also be stored in the freezer. Enjoy!
