Toss in some fresh, seasonal blueberries, dust with powdered sugar, and you will be in heaven. These bars will melt in your mouth and you would never believe the "buttery" shortbread crust is gluten-free.
Preheat the oven to 350 degrees. Line a 8x8 baking dish with parchment paper.
In a large mixing bowl, combine the almond and oat flour, and sugar. Mix in the softened coconut oil until the mixture clumps together. Press down in an even layer onto the baking dish. Bake for 15 min.
While crust is baking, prepare the filling. In a medium saucepan, combine all the ingredients (except blueberries) and whisk until combined. Bring to a low simmer over medium heat. Simmer until thickened then bring to a boil for 30 sec (no longer than 1 min). Immediately transfer to a strainer and strain into a bowl (press down with a spatula to get as much filling through). Fold in the bluberries.
Pour over filling onto the baked crust. Bake for an additional 15 min. until filling has set. Cool to room temperature for 20-25 min. Refridgerate for at least 2 hours before slicing. Serve with a dust of powered sugar.