Blueberry Crumble Bars - Gluten Free & Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 16

Calories 183 kcal

Author Tessa

1 cup brown rice flour
1 cup gluten free oat flour could be subbed with more brown rice, millet, or sorghum
1/2 cup tapioca flour
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup palm sugar or brown sugar
1/2 cup allowed butter like Earth Balance, coconut oil, or butter
3 tablespoons any milk see directions
2 teaspoons vanilla

3 cups fresh blueberries or thawed frozen
1/4 cup granulated sweetener I used xylitol, I will be experimenting with less or no sugar soon!
2 tablespoons tapioca flour or any 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 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.

Nutrition Facts

Blueberry Crumble Bars - Gluten Free & Vegan

Amount Per Serving

Calories 183 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 149mg6%

Potassium 115mg3%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 190IU4%

Vitamin C 2.7mg3%

Calcium 28mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.