For the love of Blueberries
100ml Original Silk Almond Milk
½ stick (62.5ml) melted unsalted butter
1 teaspoon pure Madagascar vanilla
½ box Bisquick Gluten Free mix (1½ cups)
1/3 cup Berry sugar (this is a very fine sugar, but any sugar can be used)
Blueberries (for decorating and an extra flavor pop)
Preheat oven to 375°F.
Use a 10 x 6-inch pan. The pan I use do not require any cooking spray, but you may wish to add some to your pan.
Mix all ingredients except the blueberries very well until all ingredients fully incorporated and well blended.
Pour batter into your pan and make sure it is evenly distributed (same thickness all over)
Place the ‘cutter’ (here I did use cooking spray) in the pan and press down into the dough.
Decorate with the blueberries, as many as you like and prefer, and slightly press them into the dough.
Bake in preheated oven for 20-25 minutes, or until a skewer comes out clean.
Take out, and leave on the countertop to cool down properly. Take out the ‘cutter’ and voila you have perfect, evenly cut squares!
Store in an airtight container in the fridge and enjoy together with your coffee or with your friends.
If you like it, you can make a glaze and drizzle it over, but I am not big on the added sweetness.
Bakers Note: This was an experiment, so next time I will add ½ cup of applesauce into the mixture as another test, but I am happy with the outcome as is.
My own creation, Prepared, tried and tested Esme Slabs