Prep: 20 mins | Cook: 55mins | Additional: 1 hr | Total: 2 hrs 15 mins | Serving: 24 | Yield: 24 servings
Blueberries are the perfect snack, and it makes the best pancakes, it makes the savoriest refreshing smoothies, it’s juicy, soft, and are just so poppable. And of course, it also makes the best desserts of all time, and this Blueberry square is a living proof that they are. Try this recipe for Blueberry square, and enjoy it with your loved ones.
Ingredients:
(1) (14 oz) can of Chickpeas, mature seeds, (garbanzo beans, Bengal gram), canned
½ cup oats, rolled, regular, dry
½ cup sugars, brown
¼ cup oil, olive, salad or cooking
2 tsp Vanilla extract
1 tsp Leavening agents, baking powder, double-acting, sodium aluminum sulfate
¼ tsp Leavening agents, baking soda
¼ tsp salt, table
3 cups Blueberries, raw
2 tbsp Sugars, granulated
1 tbsp Lemon juice, raw
2 tbsp Cornstarch
¼ cup Water, municipal
1 ½ cups oats, rolled, regular, dry
(1) cup Wheat flour, white, all-purpose, enriched, bleached
½ cup sugars, brown
¼ cup oil, olive, salad or cooking
1 tsp Vanilla extract
½ tsp Leavening agents, baking soda
Directions:
Preheat oven 350 degrees F (175 degrees C).
Place chickpeas, ½ cup rolled oats, ½ cup brown sugar, ¼ cup olive oil, 2 tsp of vanilla extract, baking powder, ¼ tsp of baking soda, and salt in a food processor. Blend to a dough-like consistency, and then press into an 8×11-inch baking pan.
Bake crust until crisp and lightly browned for 20 minutes in the preheated oven.
Add and combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Add and whisk cornstarch and water in a small bowl, and then stir into blueberry mixture. Cook until mixture thickens for 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
Add and mix 1 ½ cup rolled oats, flour, ½ cup brown sugar, ¼ cup olive oil, a tsp of vanilla extract, and ½ tsp baking soda together until bread crumb consistency in a large bowl. Sprinkle over blueberry mixture.
In the preheated oven, bake until blueberry filling is bubbling and crumble topping is lightly browned about 20 minutes. Cool and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts:
Per Serving: 145.7 calories; 0 mg cholesterol; 136 mg sodium; 2.4 g protein; 22.7 g carbohydrates.
[penci_recipe]