Babi's Blueberry Slices

      I finally was able to figure out a recipe that I have been playing with for awhile. It's based off a family recipe, that unfortunately, I am no longer able to eat. I grew up eating this ALL the time as a kid. My grandma, (Babicka is Czech for grandma, hence the name), would bake a pan of it once a week and we were free to snack on it whenever. I'm not saying this is healthy, but it's way better for you then the regular coffeecake that you would buy at the store, and it has real fruit in it, so meh. It's great with coffee for those early mornings too!

Babi's Blueberry Slices

makes 1 cookie sheet of goodness

Dough:

1 1/4 tsp yeast in 1/4 C. of  warmed, unsweetened non-dairy milk and 1 Tbsp. of vegan sugar.

1/4 c. of Vegan "butter" of choice (I used an Earth Balance Stick.)

1/2 C. Vegan Sugar (I used coconut sugar.)

2 Flax Eggs (2 Tbsp. flax meal, mixed with 6 Tbsp. of hot water, set aside to thicken, will get egg-like)

1 C. non-dairy milk (I used unsweetened almond milk)

2-3 C. of gluten free flour mix ( I use a Whole Foods blend that is awesome!) 

1 Tsp Xantham Gum or Guar Gum (optional)

4-5 cups of fruit (I used half blueberries and half strawberries.)

Struesel Topping:

1/2 C. GF/vegan Breadcrumbs or Almond meal (I used half of each.)

1/4 C. Vegan sugar

2 Tbsp. Vegan "butter"

Start by mixing the yeast, warm milk and sugar and set aside to proof approx. 5 minutes.

Make sure milk isn't too hot, otherwise your yeast will not proof and your dough will not rise. 

In a stand mixer cream sugar and "butter", add flax eggs to the mixture and beat until smooth. 

If your gluten-free mix has Xantham Gum already in it, omit it from the flour mixture, if not add the Xantham Gum to the flour mix.

Add in non-dairy milk and flour, alternating between the two, until you have a smooth batter. *When making this with regular flour, it will become a soft dough and pull off the sides of the bowl. Gluten-free flour does not do this, and I guarantee if you add flour to this point your dough will be very chewy, if not rock hard.* 

Leave batter in the bowl to raise for about 2 hours. 

Grease and flour a regular sized cookie sheet.

When batter is done rising, spread it evenly into cookie sheet. *Easiest way to do this is get a silicone spatula and a cup of water. If you keep the spatula wet, it will stop the batter from sticking to it and will make the process SO MUCH easier!*

Top batter with fruit.

In a bowl, make your struesel topping-Blend together breadcrumbs, sugar and butter with a fork, until it gets crumbly.

Sprinkle struesel on top of fruit and let raise for another 30 minutes. 

Bake in a Pre-heated 350 degree oven for about 45 minutes to an hour. The crust should be a nice brown color!

Enjoy!!