Slept through my alarm, missed class, and dedicated the day to baking. Naturally.
(But really, it’s too cold to be outside so I don’t mind.)
I modified an old recipe my mom probably saved from some magazine when I was learning to walk. I’m pleased with how it turned out!
Now to do some catching up on whatever I missed today. Ah… the fun is over.
Blueberry Crumble Squaresvegan, gluten-free, soy-free, nut-free, corn-free
BASE + TOPPING:
2 cups certified gluten-free oats
1-1/4 cups brown rice flour
1/2 tsp sea salt
1/4 tsp cinnamon
3/4 cup coconut palm sugar
3/4 cup cold vegan (soy-free) butter
2 cups fresh blueberries, washed
1/2 cup organic sugar
juice of 1 lemon + enough water to make 1/3 cup
4 tsp tapioca, potato, or arrowroot starch
Prepare filling first by bringing blueberries, sugar, and lemon water to a boil; reduce heat and let simmer. In a small bowl, whisk together starch with 2 Tbsp water. Add starch mixture to blueberries and whisk to combine. Continue to simmer and stir occasionally until thickened, 5-6 minutes. Remove from heat, place plastic film directly over top, and stick the pan in the fridge to chill (~60 minutes).
In a large mixing bowl, stir together oats, flour, salt, cinnamon, and sugar. Drop butter over top in pieces and use a pastry cutter (or your hands!) to cut butter into the dry mix. Make sure to get all the loose bits! You will end up with darkened, coarse crumbs.
Press half of the mixture into the bottom of a parchment-liner 8-inch square pan, pressing firmly. Take blueberry filling from the fridge and pour evenly over top. Finally, scatter the remaining crumble mixture evenly over top of the filling. Press down on the crumbs lightly to secure.
Bake at 350 degrees 40-45 minutes, until top is golden brown and filling is set. Cool completely in the pan before cutting. Store leftovers wrapped up and stored in an airtight container in the fridge up to 4-5 days.
Yield: 16 squares