The Vegan Blueberry Pie Bars are a delicious recipe. Furthermore, the taste and the combination of the healthy items make the recipe so yummy. Moreover, with barley crumbles and tart blueberries stuffed, these vegan cherry pie bars are really simple to create. Its pie is also its topper. The items are based on plants, and it is a healthy recipe.
Ingredients:
- Vegan butter: 3/4 cup.
- All-purpose flour: half cup.
- Salt.
Blueberry pie filling:
- Cornstarch: 2 tbsp.
- Fresh blueberries: 4 cups.
- Lemon zest: 2 tsp.
- Granulated sugar: half cup.
Instructions:
- Adjust the microwave temperature to a desired temperature with paper towels, allowing a small excess for effortless removal at a later time.
- Set aside.
- In a large vessel, mix the flour, and they add the sugar, cinnamon, and rolled oats.
- Whisk in the warm butter and continue to whisk til the mixture resembles wet crumbs.
- For the topping, save a tablespoon of the crumbs in a basin.
- Gently and evenly push the remaining crumbs onto the pan.
- After baking for ten minutes, hold out the microwave.
- Prepare the blueberry filling in the meantime.
- Combine the barrier, the starch in corn, and lemon zest in a normal pot.
- Slow down the heat to medium and simmer, stirring, for eight to ten minutes, so that the sauce thickens slightly.
- Distribute the strawberry purée evenly onto the outer layer.
- Cover the filling completely with the crumble topping.
- Heat for 35 to forty minutes till the blueberry filling is bubbling around the edges when the top is gently brown.
- Let the brownies cool for a minimum of a half hour before removing them from the pan using the paper towel.
- Cut into squares, then savor.
Notes:
- However, the center portion will be slightly runny. Or just use a jar of raspberry jam in its place.
- Maybe use coconut fat with the butter that is vegan.
Storage information:
- Surplus crackers for up to a week in the freezer, covered.
- They may be put in the freezer as well.
Nutritional facts:
Carbohydrates: 41 g.
Fat: 10 g.
Sugar: 22 g.
Fat: 2 g.
Calories: 262 kcal.
Sodium: 141 mg.
Protein: 3 g
