Blueberry, Lemon and Quinoa Slice (Gluten-free) :rectnt *LINK* *PIC*

Blueberry, Lemon and Quinoa Slice (Gluten-free)

The blogger's notes: This slice sits somewhere between a cake and baked oatmeal in texture, lovely and sturdy and filling too, which is exactly what I was looking for in a good snack. The little pops of blueberry are awesome and I reckon next time I'm gonna try it out with raspberries.

Using 1/2 cup honey results in a mildly sweet slice, or use 2/3 cup for a sweeter version. I use quinoa flakes for a 100% gluten-free slice, however if you tolerate oats by all means use them. I'm thinking buckwheat flour or quinoa flour would also work as great substitutes for the brown rice flour if that's what you've got. -Emma Galloway (My Darling Lemon Thyme blog & cookbook author)

LuAnn's note: I doubled the recipe and baked it in a 13x9-inch pan. Also, I "veganized" it, replacing 3 eggs with half of a (12.3-ounce) package firm/extra-firm silken tofu (the kind that comes in little cardboard boxes) + a dash of black salt (adds an "eggy" taste) and 2 Tablespoons non-dairy milk. I have noted the ingredient amounts/substitutions which I used in parenthenses after each ingredient. I have also rewritten the directions to reflect my changes. You can view the original recipe at the link provided at the end of the recipe. However, please note that it is my veganized version of the recipe that is :rectnt .

Makes approximately 15 slices (24 slices when baked in a 13x9-inch pan)


(Amounts in parentheses are for a double recipe and reflect LuAnn's "veganized" changes)

4 cups quinoa flakes
1/2 cup fine brown rice flour
1/2 cup sweet sorghum flour
1 cup shredded coconut
2 teaspoons ground cinnamon
2 teaspoon gluten-free baking powder
1/2 teaspoon fine sea salt ( or to taste)
2/3 cup warmed coconut oil
1 cup maple syrup
1 [12.3-ounce] package firm/extra-firm silken tofu
1/4 teaspoon black salt
2 Tablespoons non-dairy milk
Finely grated zest of 1 large lemon or 2 small lemons
2 to 3 cups frozen blueberries, fresh or locally grown


Preheat oven to 320F. (Yes, that is the correct temperature, although next time I make this, I will set my oven to 350° and adjust the baking time as needed).

Line a 13x9-inch baking pan with parchment paper or spray generously with no-stick cooking spray.

In a large bowl, stir the quinoa flakes, flour(s), coconut, cinnamon, baking powder and salt together; set aside.

Combine the coconut oil, maple syrup, tofu, non-dairy milk and lemon zest in a blender; cover and blend until smooth.

Pour the blended mixture over the dry ingredients and stir gently until just combined.

Fold in blueberries until evenly distributed.

Turn the mixture into the prepared pan; use the back of a spoon to spread/press into an even layer.

Bake for 40 to 45 minutes (may take less if using fresh rather than frozen blueberries), or until beginning to brown around the edges and firm to touch in the center.

Cool slightly, then cut into squares.

Serve squares in a bowl, topped with warm milk and a drizzle of maple syrup, if desired.

Cover and refrigerate leftovers. To reheat, see Note.

Note: I baked the “slice” the night before, then browned/heated on an electric griddle coated with a little margarine. I sprinkled the slices with a little brown sugar before turning over with a spatula to brown on the second side. -LuAnn

Source: My Darling Lemon Thyme blog by Emma Galloway, as featured on; recipe adapted/veganized by LuAnn Bermeo, author of Amazing Meals I and II.


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