Blueberry Coconut Oat Squares

Sweet and chewy Blueberry Coconut Oat Squares – made with easy to source gluten free ingredients and topped with a lemon glaze.

4 large free-range eggs
1/4 cup (85 grams) maple syrup or honey
1/4 cup (54 grams) coconut oil melted
1 teaspoons (5 ml) vanilla extract
1 1/4 cup (112 grams) unsweetened desiccated or shredded coconut
1 cup (90 grams) rolled oats
3 tablespoons (21 grams) coconut flour
1/2 cup (50 grams) blueberries fresh of frozen
1/2 teaspoon sea salt
1 cup powdered sugar (125 grams)
1 tablespoon lemon juice

View the full recipe at A Saucy Kitchen →