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Delicious with fresh or frozen blueberries these vegan & gluten free bars are perfect to bring to any summer pot luck.
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
Preheat oven to 375 degrees.
Grease an 8×8″ baking pan.
In a medium size mixing bowl combine the sorghum flour, cornstarch, tapioca flour, corn flour, xanthan gum, white & brown sugar, and baking powder.
Cut in butter and egg replacer using a pastry cutter or a fork. The dough should be crumbly.
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.
In a separate bowl combine blueberries, sugar, and cornstarch. Once mixed spread evenly over the dough pressed into the pan.
Using the reserve crumbly dough sprinkle over top the blueberry mixture.
Bake for 40 to 50 minutes or until the top has started to brown. Let cool completely before cutting into squares.
1 8×8″ 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.