TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Gluten Free Blueberry Crumb Bars (Vegan)

Submitted by:

ashleigh

Articles You May Find Interesting

Hit the Stairs!

Take your workout to new heights, literally! Doing stairs is a great way to get your thigh muscles engaged while giving your heart a whole new challenge. Because the human body is really effective at...

Quiz: How Active Are You Really?

How much time you spend at the gym isn’t the only way to gauge your fitness level. What you do—or don’t do—at home or at work can be telling. Take this quiz designed by Larysa DiDio, a personal...

Be Your Own Trainer

What does your heart, immune system, body weight and your mood have in common? They all need exercise to stay in tip-top shape. Exercise plays a role in keeping your entire body healthy. And it’s...

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

Recipe 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

Recipe Steps

Preheat oven to 375 degrees.

Grease an 8x8" 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.

Nutrition Facts

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.