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Five-Grain Blueberry Bars

This blueberry bar recipe transforms our Five-Grain Tempeh into a delicious, protein-packed crust and streusel topping. Decadent enough for dessert but wholesome enough for breakfast, these bars are sure to become a summer staple in your kitchen.

Makes 16 servings

what you’ll need:

1 ¼ cups whole wheat or spelt flour
¾ cup demerara or turbinado sugar, divided
¼ cup vegan butter, cut into cubes
1 teaspoon cinnamon
½ teaspoon sea salt
¼ cup old-fashioned rolled oats
¼ cup chopped walnuts or pecans
2 ½ cups fresh or frozen blueberries
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Zest of one lemon
1 package Tofurky® Five-Grain Tempeh

how to make:

1. Preheat oven to 350°F. Lightly grease an 8” square baking dish.
2. In a food processor, pulse tempeh until very finely ground. Add flour, ½ cup sugar, butter, cinnamon, and salt, then pulse to combine.
3. In a mixing bowl, combine ½ cup of the tempeh mixture with oats and nuts to make a crumble. Set aside. Press the remaining tempeh mixture into the baking dish, and bake until it is just starting to brown, about 20 minutes.
4. In a small bowl, combine blueberries, ¼ cup sugar, cornstarch, lemon juice, and zest. Pour over the baked crust and evenly sprinkle with oat crumble. Return to the oven and continue to bake until bubbly and browned, about 30 minutes. Let cool completely before slicing.

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Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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