Vegan Blueberry Bars with Pretzel Crisps®

When you hear, “gluten free,” “dairy free,” and “less sugar,”  people assume it won’t taste that good. Not in the case of this vegan blueberry bar recipe with Pretzel Crisps®. Using fresh blueberries and no dairy, you can serve dessert or breakfast bar that isn’t overly sweet, but still is packed with flavor.

1 pint blueberries
1/4 cup agave nectar
1/8 cup lemon juice
1/8 cup water
1/2 teaspoon vanilla extract
2 Tablespoons of corn starch
1 1/2 cups GF certified rolled oats (not instant), processed into crumbs
1/2 cups GF certified  rolled oats, unprocessed
Gluten free Pretzel Crisps®
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup apple sauce
1/3 cup agave nectar
1 teaspoon vanilla
1 tablespoon oil

Combine blueberries, agave nectar, lemon juice and water in a saucepan on medium high heat. Once it boils, add vanilla and sifted corn starch. Stir it until it starts to thicken then remove it from the heat.

Combine all oats, applesauce, agave nectar, vanilla, cinnamon, baking powder, salt, and oil. Spoon half of the mix into an oiled 7×5 or 8×8 pan and press it in to make an even crust.  Press in a few gluten free Pretzel Crisps®. Pour the blueberry mixture on top and spread it out evenly with a spatula.

Crumble the rest of the oat mixture on top, adding Gluten Free Pretzel Crisps®. Bake for about 30 minutes at 375 degrees. Cool and then refrigerate to firm up the bars. Cut it into squares and serve.