Blueberry Filling.

1. In a saucepan combine the blueberries, maple syrup. lemon juice, arrowroot and pinch of salt together. Mix to dissolve arrowroot.
2. Cook over medium-low heat, stirring and mashing the blueberries to help them break down. Cook for 3-5 minutes until blueberries are thickened and no large pieces remain.
3. Let the pot cool and refrigerate while you prepare the crust.

Prepare the Almond  Shortbread Crust

1. Preheat oven to 350 degrees and line an 8 or 9” square pan with parchment paper.
2. Melt the coconut oil, in a small pan on low heat.
3. In a medium bowl, combine  almond flour, 2 tablespoons coconut flour, salt, vanilla, maple syrup and coconut oil.
4. Mix together until everything is evenly combined.
5. Take ¼ of the mixture (about 100 grams) and set aside for the crumb topping.
6. Add 1 tablespoon coconut flour to the remaining 3/4 of the shortbread mix.
7. Press the remaining ¾ of the mixture into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
8. Let cool 5 minutes.

While the bottom crust is cooling prepare the Crumb Topping.

1. Add chopped walnuts to the remaining dough and mix until evenly combined.
2. Spread the blueberry sauce on the bottom crust then sprinkle the crumb topping evenly on top.
3. Bake for 20 minutes or until golden brown.
4. Let cool for 30 minutes until berries are no longer runny.
5. Cut into 9 squares and serve.