How to Make Blueberry Lemon Polenta Bars (Corn and Dairy-Free)
-
Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
-
Mix chia seeds and water; let sit 10 min for 'chia egg'.
-
Combine millet flour, potato flour, sugar, baking powder, lemon zest. Add applesauce, oil, lemon juice, and chia mixture. Stir until smooth.
-
Spread batter in pan. Bake 22-24 min, until lightly golden.
-
Cook blueberries in saucepan over medium, mashing slightly until jammy, about 5 minutes. Cool.
-
Spread blueberry compote over cooled bars, slice into squares.
Pro Tips for Perfect Blueberry Lemon Polenta Bars (Corn and Dairy-Free)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of millet flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Blueberry Lemon Polenta Bars (Corn and Dairy-Free)?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Blueberry Lemon Polenta Bars (Corn and Dairy-Free)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for millet flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.