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G-F Blueberry-Raspberry Streusel Bars




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction


Note: From Judy Malmon, baker-owner of Cooqi in St. Paul. Malmon sells a ready-made gluten-free flour mix in her store. "If you can't get to us, you can use any commercially available gluten-free flour mix, but make sure that it contains xanthan gum," she said. "If it doesn't, add 3/4 teaspoon xanthan gum to 1 2/3 cup flour mix." Her easy-to-make flour mix formula, below, yields 3 cups, of which 1 2/3 cups gets used in the recipe. Malmon also recommends McCann's Irish Oats (available in most supermarkets), which are grown and processed separately from wheat crops; for those concerned with using oats, Malmon suggests substituting 1 cup quinoa flakes.


List of Ingredients




For flour mix

• 2 c. rice and/or bean flours
• 1 c. tapioca or potato starch
• 1 1/2 tsp. xanthan gum

For bars

• 1 c. rolled oats or gluten-free oats
• 2/3 c. quinoa flakes
• 1 1/4 c. sugar, divided
• 3/4 tsp. cinnamon, divided
• 1/4 tsp. salt
• 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature and cut into small dices
• 2 tbsp. cornstarch (or tapioca starch)
• 3 c. fresh blueberries
• 1 1/2 c. fresh raspberries
• Zest of 1/2 orange (about 1 to 2 tsp.)
• 1 tbsp. freshly squeezed orange juice
• Canola spray for pan
• 1 egg, slightly beaten with about 2 tbsp. water, divided


Recipe



Preheat oven to 350 degrees. Generously spray a 9- by 13-inch baking pan with canola spray. In a medium mixing bowl, combine 12/3 cups gluten-free flour mix, oats, quinoa flakes, 1 cup sugar, 1/2 teaspoon cinnamon and salt.

Using your hands (or a pastry blender), press butter into dry ingredients until mixture has a crumbly, meal-like texture. Divide mixture in half. Reserve half and evenly press other half into bottom of prepared baking pan. Bake 13 to 15 minutes, until mixture has solidified but not started to turn brown. Remove from oven to a wire rack and cool.

Meanwhile, in a double boiler over gently simmering water, combine remaining 1/4 cup sugar, cornstarch (or tapioca starch) and remaining 1/4 teaspoon cinnamon. Add blueberries, raspberries, orange zest and orange juice and gently stir to coat berries with other ingredients. Cook for 8 to 10 minutes, stirring frequently, until blueberries are soft and raspberries have become saucelike.

Remove from heat and pour over baked crust. Add about 1/2 of egg-water mixture (approximately 2 to 3 tablespoons) to remaining unbaked crumb mixture, mixing until well-blended and dough holds together in a ball.

Pick up ball and crumble it, a little at a time, between your fingers over top of spread fruit (if you find yourself with too-large chunks, break them up with a fork).

Return pan to oven and bake an additional 35 to 40 minutes, until fruit appears bubbly and streusel topping is slightly browned. Remove to a wire rack and cool completely. Cut bars and store in an airtight container.

Nutrition information per serving:

Calories 186 Fat 7 g Sodium 37 mg Saturated fat 4 g
Carbohydrates 30 g Calcium 15 mg Protein 2 g Cholesterol 24 mg Dietary fiber 2 g Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 1½ fat.

Makes about 2 dozen bars