It is definitely a bit later than normal, but blueberries are finally here!! I promised the kids that we’d go to a blueberry patch, but we had to keep putting it off as none of the berries were ready yet! Most places around here opened last weekend, so I was eager to get out and get our share. Any true lover of blueberries knows…they are quite amazing fresh off the bush…a taste almost never found in store-bought berries. We found a u-pick that didn’t use any sprays and were on our way! After only an hour, we were able to harvest 12 pounds of fresh berries…and I swear I only hit up 5-6 bushes to fill my gallon bucket! It was so gratifying, me and my friend were giddy with our blueberry bounty. The kids had so much fun, and managed to pick a couple of berries…but most of them made their way into their bellies instead of their buckets!
Yesterday I made a blueberry buckle for all the pickers (which was great, but I neglected to take a picture or make careful measurements so it could be recreated!) and today I made these for the preschool kids. Buttery and gooey with a lovely tartness from the berries. You could use any mix of berries here.
Yield: About 16 servings @ 140 calories, 3.2 g fat, 29 g carbs, 3.8 g fiber, 7.2 g sugar, 2.3 g protein (based on using stevia in place of half of the palm sugar)
1 cup brown rice flour
1 cup gluten free oat flour
1/2 cup tapioca flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup palm sugar or brown sugar
1/2 cup dairy free margarine or allowed butter
3 tablespoons any milk – about (see directions)
2 teaspoons vanilla
3 cups fresh blueberries (or thawed frozen)
1/4 cup granulated sweetener of choice (I used xylitol, I will be experimenting with less or no sugar soon!)
2 tablespoons arrowroot starch
Directions: 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.
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!
Press 1/2 of the dough into the bottom of a 9 x 13 pan (I used my Silpat so it did not stick to my hands).
Mix the blueberries, sugar, and arrowroot starch together.
Spread this over the crust, and crumble the remaining cookie crust over the top.
Bake in a 350 degree oven for about 45 minutes until the crust is golden and the center is set. Let cool before cutting.
This recipe was shared on Friday Foodie Fix, Tasty Tuesday, Fat Tuesday, Slightly Indulgent Tuesdays, Hearth & Soul, Traditional Tuesdays, Gluten Free Wednesdays, What’s Cooking Wednesday, Kids in the Kitchen, These Chicks Cooked, Whole Foods Wednesday, Real Foods Wednesday, Cast Party Wednesday, Frugal Days Sustainable Ways, Thriving on Thursdays, Full Plate Thursday, Simple Live Thursday, Pennywise Platter, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Foodie Friday, Monday Mania, My Mealtess Monday, Melt in Your Mouth Monday, Make Your Own Monday, Better Mom’s Linky, Ingredient Challenge Monday,