A Recipe by Beth Hillson
Yield: 24 bars
This is my latest go-to dessert. I take it to pot luck dinners, bake sales, you name it! It’s easy, delicious and amazingly versatile. Use whatever fruit is in season. Vary the sweetness of this recipe by adding more or less sugar depending on your tastebuds and the natural sweetness of the fruit. The bars freeze well.
I made these using RYZE Blue Flour Blend. Instead of measuring out a bunch of flours, I use one ingredient. However, you could certainly make this with any A/P flour blend. Make sure it contains xanthan gum or add 1 teaspoon xanthan gum to the recipe.
For the Dough
3 cups RYZE Blue Flour Blend or an A/P Gluten-Free Flour Blend that contains xanthan gum
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1 large egg, lightly beaten
For the Filling
4 cups (2 pints) fresh blueberries of 5 cups peeled, sliced peaches or apples (about 6-7)
1 tablespoon lemon juice
1 teaspoon vanilla
½ cup RYZE Blue Flour Blend or an A/P Gluten-Free Flour Blend that contains xanthan gum
½ to ¾ cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Preheat the oven to 375 degrees F. Line a 9×13-inch baking pan with aluminum foil and coat with vegetable spray.
Make the Dough: In the bowl of a food processor fitted with the knife blade, add the flour, sugar, baking powder and salt. Pulse several times to combine. Add butter and pulse until mixture resembles coarse meal (about 10 pulses). Add the egg and pulse briefly. Empty contents into a large bowl. With a fork, mix the dough until egg is distributed evenly. Dough will be crumbly. Or combine dry ingredients in a medium bowl. Use a pastry blender to cut in the butter, and then the egg.
Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator to stay cold while preparing the filling.
Make the Filling: Place the washed and drained blueberries in a large bowl and sprinkle with lemon juice and vanilla. Mix gently. In a separate bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Sprinkle over the fruit and toss gently with a wooden spoon.
Spread the fruit mixture evenly over the crust. Crumble the remaining dough over the blueberries.
Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
Pear Coffee Cake
As a baker, I am reluctant to let go of certain sacrosacnt ingredients. Eggs is one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1 tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce. I dug out my favorite coffee cake recipe, already gluten-free, and went to work. The results were delicious.
This stunning coffee cake uses soy (or coconut) yogurt and pear puree. The yogurt adds back some of the protein from the eggs and the pear puree, like applesauce, contains pectin which tenderizes the cake. I added a little bit more baking powder to help it rise, usually another job done by the eggs.
This is comfort food at its best and begs for a cup of coffee or tea. I also like to make this with apples and applesauce.
1 cup sugar
1 ½ cups All-purpose Gluten-Free Flour Blend
½ cup sorghum flour
2 teaspoons xanthan gum*
½ teaspoon salt*
2 teaspoons baking powder
1 teaspoon baking soda
1½ cups soy or coconut yogurt (flavored yogurt works well)
6 tablespoons vegetable oil
4 tablespoons pureed baby pear puree or unsweetened applesauce
½ cup peeled and chopped ripe Bartlett, Bosc or red pears, or diced canned pears
Crumble Topping (below)
Preheat the oven to 325°F and lightly oil a 9-inch springform pan.
Combine the sugar, flour blend, sorghum flour, xanthan gum, salt, baking powder, and baking soda in a large bowl. Set aside.
Combine the yogurt, vegetable oil, and pear puree in a mixing bowl and beat until smooth. Add the dry ingredients and beat until smooth. Fold in chopped fruit.
Spoon half the batter over the bottom of the prepared pan and smooth to the edges of the pan. Cover with half of the crumb mixture. Spoon the remaining batter over the crumb topping and smooth to the edges. Sprinkle the remaining topping over the top.
Bake 50 to 55 minutes, until cake tester comes out clean and center springs back when gently touched.
Cool 10 minutes in the pan. Remove the rim of the pan and cool completely on a wire rack. Serve.
*If your all-purpose blend contains salt and gum, omit the salt and reduce the gum to ½ teaspoon.
½ cup rice flour
½ cup packed brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon ground cloves
¼ teaspoon salt
4 tablespoons unsalted butter or non-dairy buttery spread, at room temperature
Combine the flour, brown sugar, cinnamon, allspice, cloves, and salt in a large bowl. Mix well. Add the butter and use fingertips or a fork to mix just until crumbly.
This can be made ahead and stored in the refrigerator for up to 2 weeks.