Blueberry Crumble Bars - Gluten Free & Vegan
With a buttery cookie crust, a gooey blueberry filling, and a delicious crumble topping, these berry bars are a healthier treat!
Ingredients
- 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 extract
FILLING:
- 3 cups fresh blueberries or thawed frozen. Fresh berries of any sort should work.
- 1/4 cup organic sugar could use erythritol
- 2 tablespoons tapioca flour or any starch
Instructions
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Preheat oven to 350 degrees and grease a 9 x 13 pan.
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In a food processor fitted with the "S" blade, pulse the crust ingredients through the butter. 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.
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When well combined, add the vanilla and the milk, 1 tablespoon at a time, and pulse a few times to mix. 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!
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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).
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Mix the blueberries, sugar, and tapioca flour together.
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Spread this over the crust, and crumble the remaining cookie crust over the top.
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Bake in a 350 degree oven for about 45 minutes until the crust is golden and the center is set. Let cool before cutting.