Preheat the oven to 375 F and line a small baking dish (I used an 8×6″ dish) with parchment paper lightly greased with coconut oil.

Using a large mixing bowl, combine the coconut flour, tapioca starch, collagen, baking soda and cinnamon. Mix well.

Stir in the coconut oil, pumpkin puree, and maple syrup and stir to combine.

Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.

Fold the blueberries into the batter.

Pour the batter into the prepared baking dish and transfer to the preheated oven. Bake for 25-30 minutes or until baked through.

Remove from the oven and carefully transfer to a cooling rack. Allow cooling before slicing into 9 bars.