Blueberry Breakfast Bars
3 cups fresh blueberries
1/4 cup natural cane sugar
3 tablespoons flour
2 tablespoons from 1/2 a fresh squeezed lemon
1 tablespoon freshly grated lemon zest
1 teaspoon water
1 1/4 cup rolled oats
3/4 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
3/4 cup wheat flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon baking powder
1 large egg, beaten
8 tablespoon cold unsalted butter
3-4 tablespoon ice water
Preheat oven to 350 F. Butter an 8 inch pan.
For the filling: In a saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries begin to break down and sauce thickens, about 3-5 minutes. Remove from heat.
For the crust: In a food processor pulse together rolled oats, almonds, sesame seeds until they are chunky, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a few times more. Add the egg and butter and pulse until the mixture is the consistency of large crumbs.
To assemble: Press half the crust mixture into the prepared pan. Pour the berry filling on top and spread evenly. Scatter the remainder of the crust mixture across the top.
Bake until the top is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars.