Ingredients Jump to Instructions ↓

  1. 1/2 cup sorghum flour

  2. 1/2 cup cornstarch

  3. 1/4 cup tapioca flour

  4. 1/4 cup corn flour (fine white plain cornmeal)

  5. 1 heaping teaspoon xanthan gum

  6. 1/2 teaspoon baking powder

  7. 1/4 cup brown sugar

  8. 1/2 cup SB organic buttery spread egg replacer for 2 eggs

  9. 3 teaspoons almond milk For the filling:

  10. 2 1/2 cups blueberries

  11. 1/4 cup white sugar

  12. 2 teaspoons cornstarch

Instructions Jump to Ingredients ↑

  1. Description: Delicious with fresh or frozen blueberries these vegan & gluten free bars are perfect to bring to any summer pot luck. STEP 1: Preheat oven to 375 degrees. STEP 2: Grease an 8x8" baking pan. STEP 3: In a medium size mixing bowl combine the sorghum flour, cornstarch, tapioca flour, corn flour, xanthan gum, white & brown sugar, and baking powder. STEP 4: Cut in butter and egg replacer using a pastry cutter or a fork. The dough should be crumbly. STEP 5: 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. STEP 6: In a separate bowl combine blueberries, sugar, and cornstarch. Once mixed spread evenly over the dough pressed into the pan. STEP 7: Using the reserve crumbly dough sprinkle over top the blueberry mixture. STEP 8: Bake for 40 to 50 minutes or until the top has started to brown. Let cool completely before cutting into squares.


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