First, preheat the oven to 350F and prepare an 8×8 baking dish by lining it with parchment paper.

Next, in a medium saucepan, add in the blueberries, orange juice, maple syrup, and lemon juice. Let this mixture simmer for about 8-10 minutes stirring occasionally. At the middle mark, take a fork or potato masher and start mashed the blueberries until there is little to no whole blueberries left.

Add in the chia seeds in last and remove from heat. Let this mixture sit to thicken while you prep the rest of the ingredients for this recipe.

Prepare your flax eggs by combining 3tbsp of ground flax with 6 tbsp of water, mix with a fork and let it sit on the counter or in the fridge for 10 minute to thicken.

In the meantime, combine almond flour, coconut flour, coconut sugar, salt, baking powder and cinnamon in a large mixing bowl. Whisk until ingredients are well incorporated.

Next, take a block (1/2 cup) of cold vegan butter and chop it into small cubes. Place the cold butter into the flour mixture and using your clean hands, mix until the butter is combined into the flour. Leaving a small amount of butter is okay, but you want majority of it to be combined.

Add in the flax egg next and mix with your hands once again. Reserve about 2/3 cup of this mixture and pour the rest into the prepared 8×8 baking dish.

Spread evenly until the bottom of the pan is completely covered, pour over the blueberry compote next and then top off with the rest of the flour mixture by sprinkling the batter over the top in small to medium sized clumps.

Place in the oven and bake for 40-45 minutes. Remove from the oven and let cool completely before cutting into.

Best stored in an airtight container in the refrigerator and enjoyed within 4-5 days.