1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
⅔cup (110g)strawberrieschopped and lightly tossed in flour
For the glaze:
1cup (120g)powdered sugar
Preheat the oven to 350°F. Line a square baking pan with parchment paper and set aside.
In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the egg replacer and vanilla extract and continue to beat to combine.
Add the dry ingredients and mix on low speed until combined. Transfer dough into prepared pan and bake for 18-20 minutes, or until the edges are slightly browned. Allow to cool completely before removing from the pan.
To make the glaze:
Mix the powdered sugar with the lemon juice until the mixture reaches a drizzling consistency. If the mixture is too thick, add an additional tablespoon of lemon juice. Drizzle on top of the cooled bars.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
I recommend patting the rinsed strawberries dry and tossing in a bit of flour to avoid adding too much moisture to the batter.