• Preheat oven to 350 F.

Shortbread Base

• Combine 1 cup coconut flour, 1 cup almond flour, 2/3 cup vegan butter/ coconut oil, and 1/8 cup maple syrup into a medium bowl. Mix together.
• Then, spray an 8x8 baking dish with oil. Pour the shortbread mixture into the dish and flatten the mixture down on the base of the baking pan.

Blueberry Filling

• In a saucepan, combine 2 cups frozen blueberries, 1 tbsp cornstarch, and 2 tbsp maple syrup. Heat on medium-high heat and slightly smash the blueberries (you still want some texture but you want it to be a little flatter than just having whole blueberries).
• Allow the mixture to boil and then stir for another 5 mins until the mixture has thickened. Then you'll pour the blueberry filling on top of the shortbread layer and spread evenly.

Oat Crumble

• Combine 2 cups oats, 1 cup almond flour, 1/2 cup butter/ coconut oil, and 1/4 cup maple syrup into a medium bowl. You will want to soften the butter/ coconut oil beforehand to make it easier to mix.
• Then combine everything and layer this on top of the blueberries. You'll want to crumble it on top and then gently press it into the blueberries.
• Then bake the crumble bars at 350 for 30 minutes or until the top starts to brown.