Ingredients

The following ingredients have 4 Servings
  • 1 Cup Gluten-Free All-Purpose Flour
  • 1/2 Cup Brown Rice Flour*
  • 1 TB Milled Flax Seed + 2 TB Water
  • 1/2 Cup Granulated Erythritol (or preferred granulated sugar)
  • 1/4 Cup Brown Sugar Erythritol (or preferred light brown sugar)
  • 1/2 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 4 TB (1/2 a stick) Vegan/Soy-Free Butter (cold and cubed)
  • 2 1/4 Cup (about 12 oz) Fresh Blackberries**
  • 1 TB Corn Starch or Arrowroot Starch
  • 1/4 Cup Granulated Erythritol (or preferred granulated sugar)

Instruction

  • Preheat your oven to 400°F.
  • In a large mixing bowl, combine all the crust ingredients except the cold butter and mix together.
  • Once mixed, add in the cold and cubed butter, kneading it in with your hands until the dough becomes sandy and hold shape if pressed.
  • Line an 8x8 inch baking pan with parchment paper*** and press about 2/3 of the dough into the bottom of the pan, about 1/4 inch thickness. Place the pressed dough in the fridge along with the bowl of extra crumble.
  • In another bowl, combine the blackberries, starch, and sweetener. Toss together gently to coat the berries.
  • Take the chilled dough out of the fridge and add the berry layer to the crust, leave a little room around the sides for less messy bars. Sprinkle the reserved crust dough over the top of the berry layer to create the crumble.
  • Bake the bars in the preheated oven for 24-30 minutes.
  • Remove and let the bars cool slightly before chilling completely in the fridge (keep them in the pan when chilling*).