Every Thursday afternoon, I make my way to the Kingwood Farmers Market and lately, I have found myself looking forward to one stand more than any other: the blueberry stand. I get a pint of fresh, locally grown blueberries for $6. They are always plump, juicy and delicious; perfect for adding to my morning oatmeal or greek yogurt or as a healthy snack any time of day!
I was combing through AllRecipes.com last week and came across a recipe for Blueberry Crumble Bars that looked amazing. But I am always hesitant to make anything that calls for 1 cup of shortening, so I decided to create my own, healthier & gluten free version of this quick and simple treat. They make for a great after dinner treat, perfect on their own or with a side of your favorite ice cream!
- 3/4 cup gluten free flour
- 1/4 cup + 1/8 cup raw sugar
- 1/2 tsp baking powder
- 1 tsp corn starch
- 1/2 tsp cinnamon
- Pinch of salt
- 1 egg white
- 1 tsp vanilla extract
- 2 tbsp butter
- 1 cup blueberries
- 1/8 cup brown sugar (optional)
Preheat your oven to 375 degrees and grease a small pan (mine was about 5″x9″).
In a medium bowl, combine gluten free flour, 1/4 cup of sugar, baking powder, cinnamon, salt, butter, and egg white. The resulting mixture will be crumbly. Set aside.
In a small bowl, stir together the blueberries, vanilla, cornstarch and remaining sugar.
Place 1/2 of the flour mixture into your greased pan and pat down, add blueberries in an even layer and top with remaining flour mix. Sprinkle with (optional) brown sugar. Bake for 35-45 minutes or until the top is slightly brown. Allow them to cool completely, slice and serve.
Nutrition Facts: 171 calories, 5.1g fat, 29g carbs and 2.2g protein per square.