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.
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 ( 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
- 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 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).
- 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.