Delicious Gluten-Free Blueberry Walnut Squares Recipe
Hey there, health enthusiasts! Are you on the lookout for a delicious gluten-free treat that’s rich in antioxidants and bursting with flavor? Look no further than my gluten-free blueberry walnut squares recipe!
As a nutritionist and food blogger, it’s my duty to provide you with recipes that tick all the boxes- taste, health, and convenience. And boy do these squares pack a punch! With juicy blueberries, crunchy California walnuts and wholesome certified gluten-free oats, they are just what the doctor ordered.
The best part? This recipe is dairy-free and refined sugar-free, making it the perfect guilt-free indulgence for you or your loved ones. So let’s get started on this journey towards a healthier lifestyle with a sweet and satisfying treat that everyone will love.
Why You’ll Love This Recipe
Are you searching for a healthy snack option that is both gluten-free and dairy-free? Do you love the taste of blueberries and walnuts but struggle to find a balanced recipe that does them justice? Look no further than these Gluten-Free Blueberry Walnut Squares!
Why do we think you’ll love this recipe? First of all, it is made with only natural sugars like pure maple syrup and dates, so you won’t find any refined sugar here. Plus, the use of low-fat sour cream instead of butter makes it lighter on calories and fat.
This recipe is also incredibly easy to make! With just a few simple steps, you can have a batch ready in under an hour. The oatmeal crumble crust pairs perfectly with the sweet blueberry chia jam center and crunchy crumble topping made with spread walnuts. And let’s not forget about the added protein boost from the California walnuts, which also gives it a delightful nuttiness.
These Blueberry Walnut Squares are perfect as a breakfast bar, an afternoon snack (satisfying those mid-day cravings!), or a light dessert after dinner. Once you give them a try, we are confident they will become your go-to snack for any occasion.
If you are gluten-free or dairy-free or just want to cut back on refined sugar, but don’t want to compromise on flavor, this recipe is the perfect solution for you!
Ingredient List
Let’s take a look at the ingredients we will need to make these delicious gluten-free blueberry walnut squares. You may already have some of these ingredients on hand if you regularly bake with gluten-free and dairy-free products, but others may be new to you. No worries, I’ll provide some tips and recommendations for substitutions and variations along the way!
The Recipe How-To
Let’s now go straight to the how-to of this awesome gluten-free blueberry walnut squares recipe!
Ingredients
First of all, you will need to gather your ingredients. Here’s what you need:
- 2 cups of rolled gluten-free oats
- 1/2 cup of California Walnuts, spread onto a baking sheet and roasted in the oven
- 8 large pitted dates (about 2 cups), soaked in hot water for about 10 minutes to soften
- ¼ tsp. sea salt
- 1/3 cup plus 1 tbsp. melted coconut oil
- 2 tbsp. pure maple syrup
- 1 egg
- 1 cup low-fat sour cream
- 2 cups fresh blueberries.
It is important to note that you can substitute any ingredient based on your preference or dietary restrictions. I highly recommend using organic produce whenever possible.
Step-by-step instructions
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Preheat the oven to 350°F (180°C). Grease an 8 inch square baking dish with some coconut oil, then line with parchment paper for easy removal.
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Using a food processor, chop the cooled walnuts and place them in a bowl.
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Pour the soaked dates, oats, coconut oil, maple syrup, and salt into the food processor and blend until a sticky mixture forms.
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Transfer two-thirds of the oat mixture to the prepared baking dish and press firmly to form an even crust at the bottom.
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In another bowl, mix together the sour cream, egg, and maple syrup.
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Sprinkle half of the blueberries over the crust, pour half of the sour cream mixture on top of them.
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Add another layer of blueberries, followed by another layer of sour cream mix.
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Lastly, crumble the remaining oat mixture over everything.
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Bake for 50 minutes or until golden brown.
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Cool completely on a wire rack, then chill in the fridge for at least an hour to allow the squares to firm up before serving.
Enjoy!
That’s it! Now you can indulge in these delicious blueberry walnut squares that are not only gluten-free, but also dairy-free and full of healthy ingredients. Don’t forget to share the recipe with your friends and family who have dietary restrictions or simply love blueberries!
Substitutions and Variations
Hey guys, it’s your nutritionist and food blogger here with some tips and tricks to make this Blueberry Walnut Squares recipe even more versatile. Don’t let the ingredient list limit you – have fun with substitutions and variations!
First off, for those who may be allergic or intolerant to nuts, you can easily swap out the walnuts for another type of nut or even seeds. Try pecans, almonds or even sunflower seeds for a different twist on this classic favorite.
For those looking to cut back on sugar, you can substitute pure maple syrup with honey or agave nectar. And if you’re watching your carbs or trying to go totally grain-free, no worries! You can replace the oats with almond flour or coconut flour. You might need to experiment a little with the amount of flour called for in order to achieve the right texture in the crumble.
If you’re looking to put a different spin on this recipe altogether, there are plenty of ways to do it! For example, try adding in some lemon zest to amp up the blueberry flavor. Or swap out some of the blueberries for raspberries or blackberries for a mixed-berry treat.
Another idea is to switch up the crumble base altogether by adding in chia seeds into the mixture. This will give it a nutrient boost while still maintaining that satisfying crunch. And if you want to go all-out, try making a blueberry chia jam spread as a topping instead of using fresh blueberries.
The possibilities are endless! Whatever ingredients you choose, just make sure they’re certified gluten-free and dairy-free if you want to keep that healthy twist intact. I hope these substitution suggestions inspire you to get creative in the kitchen. Remember: cooking healthy should be fun!
Serving and Pairing
Now that you have prepared these delicious gluten-free Blueberry Walnut Squares, it is time to indulge in their lusciousness.
These bars are perfect for any occasion, whether it be as a morning snack, afternoon pick-me-up, or dessert after dinner. They can also make an excellent alternative to breakfast on a busy day, providing you with enough nutrients and energy to keep you going throughout the day.
For serving, cut the squares to your desired size and arrange them on a platter or cake stand. You can serve them as they are or sprinkle some powdered sugar on top to give an extra touch of sweetness. Add some fresh blueberries on top or on the side of the plate for a pop of color.
The Blueberry Walnut Squares go well with many beverages such as coffee, black tea, or almond milk latte. However, if you fancy something refreshing and fruity, you could pair them with a glass of blueberry iced tea or lemonade.
If you feel like getting creative with your serving and pairing options, try serving it with Greek yogurt and organic honey drizzled on top or pair it with a scoop of vanilla ice-cream for an indulgent treat.
No matter how you decide to serve and pair these Blueberry Walnut Squares, one thing is for sure: they will satisfy your cravings for something sweet while providing you with healthy nutrients.
Make-Ahead, Storing and Reheating
Now that you’ve baked these delicious Gluten-Free Blueberry Walnut Squares, you might be wondering if there’s a way to preserve their freshness beyond the first day. Well, wonder no more because I’ve got some great tips for making them ahead, storing them, and reheating for maximum chewiness and scrumptiousness!
One thing you can do is bake the bars ahead of time, then store them in an airtight container in the refrigerator for up to three days. This will help keep them moist and chewy, and the flavors will combine even better over time.
Another option is to freeze the bars once they’ve cooled completely. You can either stack them with parchment paper in between each layer or wrap each bar individually in plastic wrap. They should last up to three months in the freezer.
To reheat the bars, simply pop them in the oven or toaster oven at 300°F for about 10 minutes. Alternatively, you can microwave them for about 15-20 seconds on high power. This will help restore their chewy texture and warm up those yummy blueberry and walnut flavors.
Whether you’re planning ahead for a party, meal-prepping for a busy week or simply trying to save some leftovers from going to waste, these make-ahead and storing tips will help you preserve that delicious taste of these gluten-free blueberry walnut squares.
Tips for Perfect Results
Alright folks, let’s talk tips for getting the best possible results from your Gluten-Free Blueberry Walnut Squares. If you’re anything like me, you want your baked goods to come out perfectly every time. Lucky for you, I’ve got some insider tips that will help make that happen.
First things first: don’t skimp on the blueberries. These little pops of sweetness are what make these bars so delicious. Make sure that you’re using fresh, ripe blueberries for the best flavor. And if you can, use organic berries – not only are they better for you, but they tend to be more flavorful as well.
Next up is the walnuts. These guys add a great crunch and nuttiness to the bars. You’ll want to make sure that you’re using high-quality California walnuts, which have a richer flavor than other varieties.
When it comes to the oatmeal crumble, be sure to spread the walnuts on a baking sheet and place them in the oven at 350 degrees Fahrenheit for about 10 minutes before mixing with the oats and melted coconut oil. This gives them a nice toasty flavor and ensures that they’re perfectly crunchy in your finished bars.
Another important tip: don’t over-mix your batter! When adding wet ingredients such as eggs and pure maple syrup to the dry ingredients (walnut-oat mixture), mix until just combined – this will ensure a light texture of your baked bars. Over-mixing can result in dense or gummy squares.
Finally, one of my favorite parts of this recipe is how versatile it is. Don’t be afraid to play around with different substitutions and variations! Try using different berries, nuts or even adding chia jam on top of your bars – it pairs really well with blueberries! Just be sure to keep track of any changes you make so that you can perfect your own version of these delicious Gluten-Free Blueberry Walnut Squares.
So, there you have it – my top tips for getting perfect results with this recipe. Trust me, once you’ve tried these bars, you’ll be making them on repeat!
Bottom Line
Well folks, I hope you’re ready to add a new recipe to your repertoire! These Gluten-Free Blueberry Walnut Squares are a perfect blend of sweet and savory, with just the right amount of crunch from the walnuts. The best part is that they’re made with all-natural ingredients and are vegan and gluten-free.
Whether you’re looking for a healthy snack, an indulgent dessert or something in between, these bars have got you covered. Plus, they’re easy to make and easy to customize with your favorite ingredients. So go ahead and get creative!
Don’t let dietary restrictions hold you back from enjoying delicious food. With recipes like these, there’s no excuse not to treat yourself. So preheat that oven and get baking – I promise you won’t regret it!
Gluten Free Blueberry Walnut Squares Recipe
Ingredients
- 1/2 cup dates
- 2 cups raw walnuts
- 1/4 cup coconut oil
- 1 cup coconut flour, 4 tbsp. for filling
- 1/4 teaspoon sea salt
- 1 tablespoon pure maple syrup, 1/3 cup for filling
- 2 organic eggs
- 1 cup low-fat sour cream
- 2 1/2 cups fresh organic blueberries
Instructions
- Preheat oven to 325 F and line a baking pan 8 by 13 inches or equivalent with parchment paper.
- For the crust ~ add dates and walnuts into a food processor and process until.
- Crumbly, then add coconut oil, 1 cup coconut flour, ¼ teaspoons sea salt and 1 tablespoons maple syrup and process until it becomes sticky thick dough.
- Set ¼ of the crust mix aside and with a fork or spatula, press the remainder into your baking pan.
- 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.
- Bake for 30 minutes. Cool before serving.
Add Your Own Notes
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