Blueberry Shortbread Bars

Instructions

1. Preheat oven to 350.
2. Grease a 9×5 inch loaf pan and line with parchment paper.
3. In a large bowl, stir together: coconut oil + 1/3 cup maple syrup and salt until smooth.
4. Stir in almond flour and coconut flour until a soft dough forms.
5. Reserve 1/2 cup of dough mixture.
6. Push remaining dough into prepared pan. Bake for 15-20 minutes or until lightly brown. Let cool.
7. While the crust is cooling, add frozen berries to a saucepan over medium heat. Heat till boiling then stir in 1 TB maple syrup and tapioca starch. Transfer mixture to a bowl and refrigerate to set.
8. Once berry mixture is cool, spoon on top of cooled crust.
9. Sprinkle on remaining 1/2 cup dough mixture on top.
10. Bake for 35 minutes.
11. Let cool on a wire rack. Slice and serve.