I need a vegan gluten-free blueberry recipe?

Question

Dessert preferably! Any ideas?

Answer 1

Blueberry-Oat Bars

If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as they are cooking. Or add a sugar glaze on top by mixing a little vegan powdered sugar with water until it's the right consistency for drizzling.

1 pint blueberries

1/4 cup agave nectar

1/4 cup apple juice

1/2 teaspoon vanilla

2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste

3 cups oatmeal gluten-free (regular, not instant)

1/2 teaspoon cinnamon

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 ounces unsweetened applesauce

6 tablespoons (3/8 cup) agave nectar

6 tablespoons (3/8 cup) water

1 teaspoon vanilla

Preheat oven to 375F. Oil an 8x8-inch baking dish.

In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.

Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.

Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.

Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.

http://blog.fatfreevegan.com/2008/07/blu...

Blueberry Cobbler

1 pint fresh organic blueberries, rinsed, tossed in a drizzle of agave nectar

1/2 cup sorghum flour- or your favorite gluten-free flour mix

1/2 teaspoon of fine sea salt

1/2 teaspoon xanthan gum or guar gum

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

3-4 tablespoons agave nectar, to taste (or your favorite sweetener, to taste)

3-4 tablespoons coconut oil (or your vegan fat/oil of choice)

1/2 cup vanilla hemp or rice milk (or non-dairy milk of choice)

1 teaspoon vanilla

Preheat oven to 350 degrees F. Lightly oil an 8x8-inch baking dish.

Pour the blueberries into the prepared baking dish.

In a mixing bowl, combine the dry ingredients with a whisk.

Combine the wet ingredients in a large measuring cup and pour into the dry mix.

Stir together to form a batter- if the batter appears too dry, add more a little more liquid one spoonful at a time. Add a tad more oil if you prefer more fat, as well.

Pour the batter- or drop by spoonfuls - onto the blueberries. Bake in the center of a pre-heated oven till the blueberries are bubbling and the top is firm and golden. At high altitude, this took about 30 minutes- start checking at 20 to 25 minutes if you are at lower altitude; and check the center with a wooden pick to make sure the batter is cooked through, if you need to.

This cobbler is best eaten warm- it's more fragile than a cobbler baked with eggs, so it falls apart easily, though the taste is good. If you do save some of it for later, I suggest reheating it briefly, to warm it.

Makes four modest servings.

http://glutenfreegoddess.blogspot.com/20...

Brown Sugar Blueberry Muffins

Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper cups. If you are baking these above 5,000 feet elevation, up the temperature to 400 degrees F and keep an eye on them. Check for doneness after twenty minutes, though mine took thirty minutes with frozen blueberries.

Whisk together in a mixing bowl:

1 1/4 cups rice flour* see note

1/2 cup tapioca starch

1/2 cup buckwheat flour

1 1/4 cups (packed) organic light brown sugar

1/2 teaspoon sea salt

1 teaspoon baking soda

2 teaspoons baking powder- Featherweight by Hain is corn-free

1/2 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

Add in and combine:

1/2 cup organic applesauce

2 tablespoons vanilla rice milk* see note

1/2 cup extra light olive oil

1 1/2 teaspoons good vanilla extract

Prepare and fold in your egg replacer - here's my current favorite:

For two eggs:

1 tablespoon Energ-G Egg Replacer

3 tablespoons sparkling mineral water or club soda

1 tablespoon light olive oil

1 tiny pinch of xanthan gum

Whisk till frothy. Add to the batter and gently combine.

Cook's Notes::

If the batter appears too dry, add more rice milk, one tablespoon at a time.

If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be moist but slightly thicker than wheat based muffin batter.

When the batter consistency looks good, gently stir in::

1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed)

Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops.

Bake in the center of the o

Answer 2

look at this website attached!

http://www.care2.com/greenliving/wild-bl...

Answer 3

My absolute favorite blueberry dessert recipe:

1. rinse blueberries.

2. eat them

Seriously, it's almost impossible to improve upon a handful of bright, freshly picked, bursting-with-flavor blueberries.

Answer 4

Hi, use a gf pie crust mix like Bob's Red Mill,Orgran, Featherlite, etc. to start or use this one, it is tried and true, but a LOT of work, worth it, though! :

http://glutenfreegirl.blogspot.com/2006/...

for the filling (this is for a 9 inch pie) :

3/4 cup white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

4 cups fresh blueberries

1 tbsp butter, cold

Put blueberries in pie pan. Mix all the dry ingred. together and sprinkle over blueberries evenly. Cut the butter up and distribute evenly on top of the berries.

Bake at 425 for about 50 min. depending on your oven, etc.