1 1/2cupswhole-wheat pastry flouroptional white whole-wheat flour
1/2cupoat flour
1tablespooncoconut sugar
1tablespoonlemon zest
1/2teaspoonsalt
2/3cupcoconut oilcold, optional pure unsalted butter
waterice cold
Filling
8ouncescream cheesereduced-fat, softened to room temperature
2eggslarge
1/2cupcoconut sugar
1/2teaspoonvanilla extract
5.3ounceslemon Greek yogurtcontainer
1tablespoonlemon zestfor a stronger lemon taste, zest 2 lemons
2tablespoonslemon juicefreshly squeezed
1/4teaspoonsalt
1/2cupwhite whole-wheat flour
3cupsblueberriesfresh or frozen, unthawed
Instructions
Crust
*Note: Oat flour can easily be made by adding 3/4 cup rolled oats to a blender or food processor, pulsing until achieving a flour consistency.
Make the crust by combining the wheat flour with the oat flour, sugar, lemon zest, and salt in a large bowl. Add the coconut oil or butter mixture and work it through the flour with your hands until it is crumbly.
Slowly add ice water, about 2 tablespoons at a time, until you have a stiff dough.
Form the dough into a ball, wrap in plastic, and refrigerate until firm, about a half-hour.
Filling
Beat the cream cheese on high until smooth. Beat in eggs. Then add sugar, vanilla extract, Greek yogurt, lemon zest, lemon juice and salt. Beat until combined. Add flour and beat until combined, but be careful not to over-beat the filling. Fold in blueberries with a rubber spatula.
Spray slow cooker with cooking spray. Line the bottom of your slow cooker with the dough, then add filling on top. Cook on low for 2 to 3 hours, until the edges are beginning to brown. Allow to cool in the slow cooker then cut into squares and remove.