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In a small pan on medium heat, add the brown rice syrup, maple syrup, coconut oil and salt.
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While cooking, in a large bowl, add the all the dry ingredients together along with the remaining 1/4 cup of blueberries, the one cup of the chopped pecans and mix well.
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When the syrup comes to a boil, add in the extract and cook for 1 minute then mix into the dry ingredients.
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Pour into a 9 by 13-inch pan and leave it fluffy for a minute while you sprinkle on the remaining cup of pecans and blueberries.
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Press everything down as hard as you can with the back of a spatula.
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Refrigerate for at least an hour.
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Remove from the fridge and cut the bars into 14 - 16 bars.