This is a twist on the traditional date squares. Once again we opt to use quinoa flakes over oats.
- Prep Time :
30 min - Cook Time :
30 min - Ready Time :
60 min
Servings
24 pieces
Ingredients
- 1360 grams blueberries fresh or frozen will work
- 1 large orange zest and juiced
- 210 grams organic sugar
- .5 teaspoon black pepper
- 1/4 cup cornstarch
- 340 grams Y'ad Never Know Gluten free flour blend
- 1 tablespoon Fresh Rosemary Leaves
- 270 grams organic quinoa flakes
- 527 grams organic brown sugar
- 370 grams organic butter melted
- 1 teaspoon baking soda
Directions
- Preheat oven at 350 f
- Put first 6 ingredients in a pot mix well (hold back 454 grams of blueberries), simmer stirring occasionally until thickened approx. 10-15 minute . Stir in reserved berries, set aside to cool.
- In a bowl combine quinoa, flour, sugar, rosemary, baking soda and melted butter.
- Press half the crumb mixture in a 9 x 18 pan
- Spread the filling on top of crumble
- Spread remaining crumble on top of filling patting lightly
- Bake for 30 minutes
- Cool completely before serving
