Friday, October 16, 2015

{Gluten and Dairy Free} Vegan Blueberry Crumble Bars

Tessa the Domestic Diva shared these divine looking blueberry bars. Yes! Yes, please! These look perfect for school lunches, having someone over or a mid-day snack! She has so many wonderful allergy-free recipes. Check her out!

Blueberry Crumble Bars - Gluten Free & Vegan
photo from Tessa the Domestic Diva
Prep time:  
Cook time:  
Total time:  
Serves: 12
  • 1 cup brown rice flour
  • 1 cup gluten free oat flour ( could be subbed with more brown rice, millet, or sorghum)
  • ½ cup tapioca flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup palm sugar or brown sugar
  • ½ cup dairy free margarine or allowed butter
  • 3 tablespoons any milk - about (see directions)
  • 2 teaspoons vanilla
  • 3 cups fresh blueberries (or thawed frozen)
  • ¼ cup granulated sweetener of choice (I used xylitol, I will be experimenting with less or no sugar soon!)
  • 2 tablespoons arrowroot starch
  1. In a food processor fitted with the "S" blade, pulse the crust ingredients through the margarine. Alternately, you could use a pastry cutter or your fingers to work the the fat into the dry ingredients until it is well dispersed and no bigger than small peas.
  2. When well combined, with the machine running (or by hand with a spoon), add the vanilla and the milk, 1 tablespoon at a time. Stop adding milk when the dough can be pressed together with your fingers. HINT: If you like a softer dough, add a bit more milk, if you prefer more crunch, don't!
  3. Press ½ of the dough into the bottom of a 9 x 13 pan (I used my Silpat so it did not stick to my hands).
  4. Mix the blueberries, sugar, and arrowroot starch together.
  5. Spread this over the crust, and crumble the remaining cookie crust over the top.
  6. Bake in a 350 degree oven for about 45 minutes until the crust is golden and the center is set. Let cool before cutting.

No comments:

Post a Comment