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Gluten Free Blueberry Crumb Bars (Vegan)


Recipe submitted by:

ashleigh

City:
baltimore, maryland
Your rating: None Average: 4.4 (7 votes)
Description: 

Delicious with fresh or frozen blueberries these vegan & gluten free bars are perfect to bring to any summer pot luck.


Difficulty: Easy

Course: Dessert

Main Ingredient: Fruit

Smart Balance Product: 
Smart Balance® Organic Whipped Buttery Spread

Ingredients: 

For the dough:
1/2 cup sorghum flour
1/2 cup cornstarch
1/4 cup tapioca flour
1/4 cup corn flour (fine white plain cornmeal)
1 heaping teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup SB organic buttery spread
egg replacer for 2 eggs
3 teaspoons almond milk

For the filling:
2 1/2 cups blueberries
1/4 cup white sugar
2 teaspoons cornstarch


Prep Time: 

20 minutes


Cook Time: 

40-50 minutes


Yield/Notes: 

1 8x8" pan.

If you don't have egg replacer you could also use 1/2 a banana mashed up or 2 Tablespoon ground flax seed mixed with 4 Tablespoons Water.

STEP 1:

  

Preheat oven to 375 degrees.

STEP 2:

  

Grease an 8x8" baking pan.

STEP 3:

  

In a medium size mixing bowl combine the sorghum flour, cornstarch, tapioca flour, corn flour, xanthan gum, white & brown sugar, and baking powder.

STEP 4:

  

Cut in butter and egg replacer using a pastry cutter or a fork. The dough should be crumbly.

STEP 5:

  

Divide the dough in half. Add almond milk, one teaspoon at a time to one of the halves of dough. Mix until the crumbs stick together and can be formed into a ball. Press this half of the dough into the bottom of the greased pan.

STEP 6:

  

In a separate bowl combine blueberries, sugar, and cornstarch. Once mixed spread evenly over the dough pressed into the pan.

STEP 7:

  

Using the reserve crumbly dough sprinkle over top the blueberry mixture.

STEP 8:

  

Bake for 40 to 50 minutes or until the top has started to brown. Let cool completely before cutting into squares.