Crites Family Stuff

Description

A yummy vegan bar cookie.

Ingredients for 24 servings

Crust:

• 14 oz can garbanzo beans, drained and rinsed
• .5 cup rolled oats
• .5 cup brown sugar
• .25 cup olive oil
• 2 tsp vanilla
• 1 tsp baking powder
• .25 tsp baking soda
• .25 tsp salt

Filling:

• 3 cups blueberries, can be frozen
• 2 tbsp white sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• .25 cup cold water

Top Crumble:

• 1.5 cups rolled oats
• 1 cup flour
• .5 tsp baking soda
• .5 cup brown sugar
• .25 cup olive oil
• 1 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.

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