I’ve never had the full blueberry bar experience from Ike and Jane because they contain gluten. I decided to make some at home because I am seriously that obsessed with baking. I love reworking recipes so that people with allergies can enjoy these delectable treats!
I made some modifications to the recipe so that these are vegan and gluten-free.
Behold! A tower of vegan and gluten-free blueberry bars!
These blueberry bars are magical. The ingredients are simple so the tastiness comes from how all the flavors marry with one another. The Earth Balance vegan butter and brown sugar crust are a perfect accompaniment to the blueberry (with a squeeze of lemon juice) purée center.
This recipe is for a 12 by 16 inch pan. I cut the bars into a 4 by 5 grid and got 20 large bars. You can also cut the bars even smaller (quarter each one) so that you can share the blueberry-goodness with more of your friends
Oat Crust and Topping:
4 cups gluten-free oats (Bob’s Red Mill brand – located near the cereal at Earthfare)
2 cups white rice flour (Bob’s Red Mill)
2 cups gluten-free all-purpose flour (Bob’s Red Mill)
1 1/2 cup dark brown sugar
1 1/2 cup light brown sugar
2 t. baking soda
1 t. salt
1 lb. Earth Balance vegan buttery sticks melted (available at Earthfare near the other buttery spreads – I stock up on these whenever they go on sale!)
Spray a sheet pan (don’t forget the sides!) with cooking spray. Place a sheet of parchment onto the sheet pan and spray a little more oil on top. Preheat the oven to 350 degrees.
Combine all dry ingredients in a stand mixer (if you have a very large one) and mix. Add melted butter and mix until dough sticks together (like cookie dough).
A note: All the ingredients wouldn’t fit in my stand mixer so I mixed them by hand. You could also prepare this in two batches in your stand mixer (with 2 cups oats, 1 cup white rice flour, 1 cup gf all-purpose flour…etc). If you do it in two batches, keep them in separate bowls.
If you did it in one batch, divide the oat topping in half. Press one half of the topping into an even layer on the prepared sheet pan. Set the other half of the topping aside. Bake for 15 minutes at 350 degrees. Remove from oven and set aside.
Now you need to prepare the blueberry sauce:
4 cups frozen blueberries thawed (or fresh)
lemon juice from a 1/4 lemon
2 T. sugar
Blend everything in a VitaMix or food processor. Pour blueberry sauce over baked crust in an even layer. Use a spatula to even it out.
Crumble the remaining half of the oat topping on top of the blueberry sauce in an even layer. Gently press the oat topping down (it’s okay if a little bit of blueberry sauce seeps through).
Return to the oven for another 15 minutes at 350 degrees.
Remove and let cool completely before cutting it. You can pop it into the freezer for a little while too. If you don’t let it cool, cutting it into bars is a big goopy mess!
I’m definitely going to try using blackberries or raspberries next time I make these. I’ll have to make twice as many too because this batch did not last long! I made these yesterday and my friends and co-workers ate them up.