The Farmer Family Cookbook

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A yummy vegan bar cookie.

Ingredients

Crust:

• 140.583333333333 oz can garbanzo beans, drained and rinsed
• .50.0208333333333 cup rolled oats
• .50.0208333333333 cup brown sugar
• .250.0104166666667 cup olive oil
• 20.0833333333333 tsp vanilla
• 10.0416666666667 tsp baking powder
• .250.0104166666667 tsp baking soda
• .250.0104166666667 tsp salt

Filling:

• 30.125 cups blueberries, can be frozen
• 20.0833333333333 tbsp white sugar
• 10.0416666666667 tbsp lemon juice
• 20.0833333333333 tbsp cornstarch
• .250.0104166666667 cup cold water

Top Crumble:

• 1.50.0625 cups rolled oats
• 10.0416666666667 cup flour
• .50.0208333333333 tsp baking soda
• .50.0208333333333 cup brown sugar
• .250.0104166666667 cup olive oil
• 10.0416666666667 tsp vanilla

Steps

1. Preheat oven to 350 degrees.
2. Place crust ingredients into a food processor. Blend to a dough-like consistency and press into a greased 8x11 baking pan.
3. Bake crust until crisp and lightly browned, about 20 minutes.
4. Combine filling ingredients except for the water and cornstarch into sauce pan. Cook over medium-low heat until berries have reduced (10-15 min). Whisk cornstarch and water together in a small bowl and stir into the blueberry mixture. Cook 2-3 minutes until mixture thickens. Pour over cooked crust.
5. Mix the crumble ingredients together in a large bowl until bread crumb consistency. Sprinkle over the blueberry mixture. Bake in the preheated oven about 20 minutes until blueberry filling is bubbling and the crumble is lightly browned. Cool and cut into squares. Store leftovers in refrigerator.