The combination of blueberry and almond has been floarting around in my head for a bit now. I think I hit upon a pretty tasty mix with these squares. An almond crust, blueberry filling and a sweet marzipan-like topping, yum!
1/2 cup almond meal
3/4 cup oat flour
1/2 cup sugar
1 tsp baking powder
scant 1/4 cup canola oil
1 tbsp soymilk
1/2 tsp toasted sesame oil
1 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 350F. Combine all dry ingredients in a bowl, add wet ingredients and mix well. Pour into a greased 8×8″ pan. I added a lip around the edge, to help keep the blueberry filling in. Bake for approximately 20 minutes. It does rise quite a bit during baking, so much that the lip basically disappears, but fear not, once removed from the oven, the centre falls down again.
Meanwhile, prepare the filling and topping.
1/3 cup almond paste*
2-3 tbsp vegan margarine
1/4 cup spelt flour
1/4 cup sugar
Combine paste, flour and sugar in a bowl with 2 tbsp margarine. Mix until well combined and crumbly, you may need to add another tablespoon of margarine. Set aside.
3 cups fozen blueberries
3 tbsp agave nectar
2 tbsp cornstarch
Place blueberries in saucepan over medium heat. Cook until they have defrosted and released their juices. Add agave (you may want to use a bit more if you like your desserts sweeter, but the topping is quite sweet so I found it balanced out nicely) and mix. Add cornstarch and stir until thickened (about 10 minutes or so, be patient, it will thicken up!)
By this time your crust should be out of the oven and cooled a bit. Scoop the filling into the cavity in the crust and smooth. Spoon the topping onto it, trying to crumble it evenly over the filling. Return to oven for 10-15 minutes, until topping golden. Let cool, then slice into squares and serve.
I like this warm, but it is nearly impossible to cut and serve nicely without chilling. I suggest heating it after plating.
* Note: You can purchase almond paste but it is ridiculously easy to make. Simply combine equal parts ground almonds and powdered sugar. Add almond extract for a more pronounced almond flavour and water, mixing until a thick paste forms. To make 1/3 cup for this recipe, I suggest using 1/3 cup each of ground almonds and sugar, however I do advocate making extra, it’s very tasty on its own!