Gluten-Free Blueberry Crumb Bars

These gluten-free blueberry crumb bars are made with organic blueberry jam and has a buttery crust and crumbly topping.
These gluten-free blueberry crumb bars are made with blueberry jam and a buttery crust and crumbly topping.

I have always loved a crumb bar and decided this time to make one with blueberry jam. These gluten-free blueberry crumb bars are not overly sweet but are really good and surprisingly easy to make. I think they have the right amount of crumble and YUM!

Made with blueberry jam, a buttery crust, and crumbly topping, these blueberry bars are simple to make and irresistibly delicious. I think this is one of the best gluten-free blueberry crumb bar recipes with an easy press-in crust and tons of blueberry jam.

A perfect dessert for picnics, an afternoon treat or just for dessert, these bars are so good I think your family will have a hard time just eating one. The bars are made with fridge and pantry staples and the recipe comes together in just minutes. The blueberry crumb bars have a shortbread like crust, an abundance of blueberry jam, and a crumbly topping made with rolled oats and almonds.

WHAT YOU NEED TO MAKE THESE BLUEBERRY CRUMB BARS

These gluten-free blueberry crumb bars are made with blueberry jam and a buttery crust and crumbly topping.

Both the crust and the cobbled topping are made with the same mixture to keep things easy and delicious. A blueberry crumb bar that takes only 30 minutes to make and is 100% gluten-free! Perfectly balanced with a jammy filling and enough crunch from the crumble topping. Plus they can easily be made vegan by just substituting vegan butter and thus would satisfy more dietary needs and preferences.

It is hard to decide which part of the bars is better: the buttery crumb topping or the jam filling. Enjoy these blueberry crumb bars with a cup of tea, with a scoop of ice cream on top or packed as a treat on your next hike. Blueberry crumb bars that are gluten-free and made with healthy ingredients like rolled oats, monkfruit, raw almonds and organic blueberry jam.

These gluten-free blueberry crumb bars are made with blueberry jam and a buttery crust and crumbly topping.

If you have followed my blog, you will notice I like to share gluten-free baked goods. I want anyone who lives gluten-free to be able to enjoy all the delicious treats that everyone else does.

In this blueberry crumb bar recipe I used organic blueberry jam but you could easily switch up the jam. The crumb base allows you to try different fruit flavours like raspberry, strawberry or peach and any one of those would be amazing. I also used monkfruit rather than white sugar in the recipe because I like to cut back the refined sugar in recipes if I can.

HOW TO MAKE GLUTEN-FREE BLUEBERRY CRUMB BARS

  1. Make the crumb crust and topping.
  2. Press 1/2 the crumb mixture into a square baking pan.
  3. Spread the blueberry jam over the crust.
  4. Sprinkle the jam with the rest of the crumb mixture.
  5. Bake the bars.
  6. Let the bars cool completely before cutting them.

OTHER GREAT FRUITY RECIPES TO TRY:

Gluten-free blueberry cheesecake

Gluten-free strawberry cupcakes

Gluten-free citrus bars

These gluten-free blueberry crumb bars are made with blueberry jam and a buttery crust and crumbly topping.

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These gluten-free blueberry crumb bars are made with organic blueberry jam and has a buttery crust and crumbly topping.

Gluten-Free Blueberry Crumb Bars

These gluten-free blueberry crumb bars are made with blueberry jam and a buttery crust and crumbly topping.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • In a stand mixer add the oats, gluten free flour, golden sweetener, almonds and spices.
  • Mix.
  • Add the butter and mix until mixture is crumbly.
  • Divide mixture in half.
  • Press 1/2 of the mixture into the pan and bake for 10 minutes.
  • Remove and spread (carefully) the jam evenly on the crust.
  • Top with the remaining mixture and lightly press down.
  • Bake in oven for 20-25 minutes.
  • Remove and cool before cutting.
  • Enjoy!
Keyword baking, blueberry, blueberry bars, blueberry crumb bars, gluten-free, gluten-free baking, gluten-free bars, gluten-free squares, wheat-free
Tried this recipe?Let us know how it was!

Vegan Pumpkin Magic Bars

Vegan Pumpkin Magic Bars
Vegan Pumpkin Magic Bars

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Feels like its all about pumpkin and pumpkin spice right now and I am completely OKAY with that. Canadian thanksgiving is fast upon us and these vegan pumpkin magic bars would be a great addition to the holidays.

We’ve all made magic bars before but these ones are vegan and have pumpkin puree plus warm spices added.

Vegan Pumpkin Magic Bars

I love fall and I have been really enjoying my long walks lately. The changing leaf colours have been quite spectacular this year.

Vegan Pumpkin Magic Bars

All you need to make these bars is a half sheet cookie pan and a couple small bowls for mixing ingredients. No mixer is needed.

Vegan Pumpkin Magic Bars

First you mix the crust ingredients and pat them down into the lined pan.

Mix the sweetened condensed coconut milk and pumpkin puree and spread over the crust.

Vegan Pumpkin Magic Bars

Then sprinkle the gluten and dairy free chocolate chips over the pumpkin mixture.

Vegan Pumpkin Magic Bars

Sprinkle the crushed cashews on top and bake in the oven.

Vegan Pumpkin Magic Bars

Vegan Pumpkin Magic Bars

Ingredients
  

  • 2 cups gluten free graham crumbs
  • 1/2 cup crushed raw cashews
  • 1/2 cup melted vegan butter
  • 1 can (195 ml) sweetened condensed coconut milk
  • 1/2 cup canned pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp cardamon
  • 1/4 tsp cloves and nutmeg
  • 1/2 cup gluten and dairy free chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup crushed raw cashews

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 1/2 sheet baking pan with parchment paper.
  • In a small bowl mix the graham crumbs, cashews and melted butter.
  • Press mixture evenly into lined pan.
  • In a small bowl mix the sweetened condensed milk well.
  • Add the pumpkin and spices and stir again.
  • Spread over crumbs.
  • Sprinkle chocolate chips on top, followed by the coconut and the cashews.
  • Bake 25 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!

Keto Bounty Bars

Keto Bounty Bar

Are you a fan of bounty bars?

If you do not know what they are you are missing out on a classic chocolate bar. It has a coconut filling and is then wrapped in chocolate.

If you are a fan of this chocolate bar then I have a recipe for you.

What if you could make a low-carb/keto version of the classic bar?

Keto bounty bars

This keto bounty bar is super easy to make also. I used a silicone pan as a mold for these bars. All you really need for this recipe is room in your freezer for the pan.

Keto Bounty Bars

I added freeze dried raspberries as well as crushed blue butterfly flowerson my bars. It added an extra touch.

Keto Bounty Bars

Ingredients
  

  • 2 cups unsweetened coconut
  • 2/3 cup whipping cream
  • 1 tsp vanilla extra
  • 2 cups stevia chocolate chips or unsweetened chocolate
  • 1 tsp coconut oil
  • Optional – crushed freeze dried raspberries and blue butterfly pea flowers

Instructions
 

  • In a small bowl combined the shredded coconut, whipping cream and vanilla.
  • Mix well.
  • Spoon into a silicone bar mold.
  • This made 12 for me.
  • Press mixture into each mold firmly.
  • Freeze for 1-2 hours.
  • In a saucepan melt the chocolate and the coconut oil.
  • Stir until smooth.
  • Remove bars from the silicone mold and place on a metal rack with parchment underneath.
  • Drizzle melted chocolate over each bar, covering well.
  • Sprinkle crushed raspberries and pea flowers on each bar.
  • Place back in freezer for 5 minutes.
  • They are ready.
  • Keep in fridge.
  • Enjoy!
Tried this recipe?Let us know how it was!

Coconut Cranberry Bars

Coconut Cranberry Bars
Coconut Cranberry Bars

These gluten-free coconut cranberry bars will now be a favourite recipe for the holidays.

I guarantee if you like chewy coconut bars, this recipe will be a hit in your home. These gluten-free bars would be a terrific food gift also. Need a hostess or teacher gift then I suggest you make this recipe.

Place the bars in a pretty tin or cookie box and its the perfect gift to bring.

Coconut Cranberry Bars

I added dried cranberries to the bars which added a bit of tartness as well being a festive gluten-free bar.

I hope you give this recipe a try. You will happy you did.

Coconut Cranberry Bars

Coconut Cranberry Bars

Ingredients
  

  • 1 1/4 cup gluten free flour blend (1 to 1)
  • 1/4 cup brown sugar
  • 1/2 cup cold butter, cut up into cubes
  • 2 tbsp melted butter
  • 1/2 cup Truvia sugar
  • 1/2 cup white corn syrup
  • 2 large eggs
  • 1/2 cup raw chopped walnuts
  • 1/2 cup dried cranberries
  • 1 cup unsweetened shredded coconut

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a square baking pan with parchment paper.
  • In a small bowl add the flour and sugar and mix.
  • Add the cubed butter and cut it in until it resembles coarse crumbs.
  • Add to bottom of baking pan and lightly press down.
  • Bake for 10 minutes.
  • In a small bowl beat the melted butter, sugar, corn syrup and eggs with a hand mixer until thick and foamy.
  • Stir in the walnuts, cranberries and coconut.
  • Pour mixture over base and bake for another 25-30 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Coconut Cranberry Bars

Butter Tart (Without the Raisins) Bars

gluten free butter tarts recipe

Butter Tart (Without the Raisins) Bars

Ingredients
  

  • 1/4 cup softened butter (or you can use a vegan butter)
  • 1/4 cup softened shortening
  • 1/2 cup brown sugar
  • 1 cup gluten free flour blend (I suggest the Compliments gluten free flour blend or Bob’ s Red Mill 1 to 1 gluten free flour blend)
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 tsp good vanilla
  • 1 cup shredded unsweetened coconut
  • 1 cup finely chopped almonds, pecans or walnuts
  • Pinch of salt
  • 1 tsp gluten free baking powder
  • 2 tbsp gluten free flour blend (I suggest the Compliments gluten free flour blend or Bob’s Red Mill 1 to 1 gluten free flour blend)
  • 1/2 cup gluten free butterscotch chips

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 8×8 square pan with parchment paper.
  • In a stand mixer or bowl add the softened butter, shortening and brown sugar and mix well.
  • Add the flour and on low speed mix. Mixture should be a bit crumbly. If not add 1-2 Tbsp more of the flour.
  • Press batter evenly in the square pan.
  • Bake in oven for 10 minutes.
  • Remove from oven.
  • In a medium bowl beat the eggs with a hand mixer until they are light and fluffy.
  • Add the brown sugar, vanilla, coconut, salt, baking powder, gluten free flour and nuts and mix on medium speed.
  • Spread the mixture evenly on the first layer and place back in the oven and bake for 25-30 minutes, or until it is golden brown.
  • Remove from oven and sprinkle the butterscotch chips over the bars.
  • Cool completely.
Tried this recipe?Let us know how it was!
gluten free butter tarts recipe

Butter Tarts.

You either love them or you don’t. For most people it has to do with the raisins.

For me, if I am going to go through all the work of making gluten free tart shells and then making the filling I am going with raisins. It just doesn’t seem to fit without them. However I love the filling and crust of a butter tart so I thought why cannot I make 8×8 square pan with just the filling and crust?

So I did!

gluten free butter tarts recipe

Now do not worry you are not going to have to make a gluten free crust, not in the traditional way anyhow.

This is a 2 step process where you will make a shortbread like layer, bake it for 10 minutes and then top with the filling and bake again.

The hardest part is waiting for the bars to cool completely before you can cut them.

gluten free butter tarts recipe

Enjoy!

gluten free butter tarts recipe

gluten free butter tarts recipe

Chex Marshmallow Bars

Chex Marshmallow Bars Recipe

Chex Marshmallow Bars

Ingredients
  

  • 3 tbsp butter
  • 1/2 cup peanut butter
  • 1 pkg (250g) marshmallows
  • 2 cups Natures Path gluten free honey cornflakes
  • 2 cups gluten free Rice Chex cereal
  • 1 cup Presidents Choice gluten free Pretzel Bites

Instructions
 

  • In a medium saucepan melt butter and marshmallows on low heat.
  • Stirring often until all is melted.
  • Add peanut butter and stir until smooth.
  • Remove from heat.
  • In a large bowl mix the cornflakes, Chex cereal and pretzel bites.
  • Pour the marshmallow mixture over and stir quickly.
  • Pour marshmallow mixture into a 8 x8 parchment lined baking pan and spread mixture evenly.
  • Let sit and then enjoy!
Tried this recipe?Let us know how it was!
Chex Marshmallow Bars Recipe

We have had very little hot weather this summer in Calgary no in fact it was quite cool and rainy most of the time. On the rare hot day we have had I knew I wanted to bake but did not want to turn the oven on.

What to do?

Well, of course that means making something on the stove and usually for me that means marshmallows.

Instead of the standard Rice Krispie square, which truthfully there is nothing wrong with, I thought I’d throw a variety of other gluten free goodies into the bowl and see how it turned out.

Well, it turned out great so I am sharing my mixture with you.

Gluten free rice Chex.

Gluten free honey corn flakes

Gluten free pretzel Bites.

How does this sound all nestled in chewy gooey marshmallow?

Chex Marshmallow Bars Recipe

Chex Marshmallow Bars Recipe

Enjoy!

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Top 10 Fantastic Gluten Free Squares & Bars Recipes

Here are my favorite top 10 delicious gluten free squares and bars recipes:

Recipe: Gluten Free Apricot Coconut Bars

gluten free apricot coconut bars recipe

Recipe: Gluten Free Toffee Bars

gluten free toffee bars recipe

Recipe: Gluten Free Gooey Nut Bars

gluten free gooey nut bars recipe

Recipe: Gluten Free 3 Layer Brownie

gluten free 3 layer brownie recipe

Recipe: Gluten Free Millionaire Squares

gluten free millionaire squares recipe

Recipe: No Bake Gluten-Free Rocky Road Bars

gluten free no bake rocky road bars recipe

Recipe: Gluten Free Chocolate Buckwheat Puff Squares

gluten free chocolate buckwheat puff squares recipe

Recipe: Gluten Free Butter Tart Squares

gluten free butter tart squares recipe

Recipe: Gluten Free Meyer Lemon Squares

gluten free meyer lemon squares recipe

Recipe: Gluten Free No Peanut Butter Cup Bars

gluten free no peanut butter cup bars recipe

Enjoy!

Gluten Free Elderflower Marmalade Oat Bars

gluten-free-elderflower-marmalade-oat-bars2

Gluten Free Elderflower Marmalade Oat Bars

Ingredients
  

  • 1 cup Elderflower Marmalade ** (available at Ikea)
  • 1 1/2 – 1 3/4 cup Cloud 9 gluten free flour blend (available at Costco)
  • 1/2 tsp xanthan gum
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 cup Earth Balance non-dairy butter
  • 1 1/2 cups oats (Only Oats is non-contaminated oats)
  • 1/2 cup unsweetened coconut
  • 1/4 cup finely chopped almonds

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9×9 square baking pan with parchment paper.
  • In a stand mixer combine the gluten free flour, xanthan gum, coconut sugar and baking powder.
  • Cut up the non-dairy butter into small pieces.
  • With stand mixer on low speed add the butter until batter resembles pea size sand.
  • Add the oats, coconut and almonds.
  • Press 1/2 the batter into the baking pan.
  • Spread the marmalade over the oat dough.
  • Top with remaining dough and lightly press down.
  • Bake in oven for 30-35 minutes.
  • Remove from oven and let cool.
  • I find placing whole pan in refrigerator until bars are cold is the easiest way to slice them.
  • ** You can replace the marmalade for any kind of low sugar jam you would like to use.
  • Enjoy!
Tried this recipe?Let us know how it was!

Gluten Free Apricot Coconut Bars

gluten free apricot coconut bars recipe
Christmas is right around the corner so I am going to be posting as many new gluten free baking recipes as I can.
That being said, I am sure my family will be quite tired of sweets by the time christmas rolls around.
Christmas is the time to indulge in the occasional sweet treat so why not make it even better by making it yourself.
Most of my recipes are quite easy to make so do not be intimidated that you cannot make a homemade gluten free treat.
You can absolutely do it and I hope you will share baking and sharing baking stories with me. Feel free to drop me a note on Facebook or Twitter.
This recipe has 2 steps.
First to make and bake the base.
Second to mix the other ingredients, pour over and bake again.
See, simple!
What I also love about this recipe is it does not have any chocolate in it.
Do not get me wrong, I love chocolate.
I find that during the holidays chocolate can be everywhere and it is nice to have a dessert bar that is fruit and nut based.
gluten free apricot coconut bars recipe

Gluten Free Apricot Coconut Bars

Ingredients
  

  • 1 cup Robin Hood gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1/4 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup Robin Hood gluten free flour blend
  • 1/2 tsp baking powder
  • 2 large eggs
  • 1 can Eagle Brand condensed milk
  • Pinch of salt
  • 1 1/3 cup unsweetened coconut
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, finely chopped

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9×9 pan with parchment paper.
  • In a medium bowl mix the 1 cup flour, xanthan gum and brown sugar.
  • Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  • Press crumbs into the 9×9 square pan and bake for 20-25 minutes.
  • Crust should be lightly brown.
  • Reduce oven temperature to 300 degrees.
  • In a medium bowl, combine the 1/2 cup flour, baking powder and salt.
  • Add the eggs and milk and whisk.
  • Add the coconut, pumpkin seeds, cranberries and apricots and stir.
  • Pour over baked crust.
  • Bake in oven for 30 minutes or until golden on top.
  • Let cool and once cool cut into squares.
  • Enjoy!
Tried this recipe?Let us know how it was!



gluten free apricot coconut bars recipe

Gluten-Free Rice Krispie Ice Cream Bars

gluten-free-rice-krispie-ice-cream-bars


I was thinking about what kind of no-bake gluten free summer dessert I could make the other morning while having my tea.
Do you think about desserts in the morning too?
Funny thing was that I wasn’t expecting company but wanted to have a no-bake dessert on hand in case I did. Then I thought what would be even better if the no-bake dessert was also a frozen treat. This way I could keep it in the freezer for a few weeks and have a great dessert or cold treat on hand.
I was also feeling a little lazy and wanted something that I could make with ingredients I already had on hand and that wouldn’t require a lot of prep time.
What I came up with was a Gluten Free Rice Krispie ice cream bar.
Here in Canada Kellogg’s is making gluten free Rice Krispies and I love them. To me, they are exactly like the full gluten version.
I had a bag of marshmallows.
I had butter.
I had Chapman’s vanilla ice cream that is also gluten free.
I also had squares of dar chocolate that I could melt for a bit of a chocolate glaze.
I was ready.
This is a quick and easy recipe to make and I hope you give it a try. (If you do, comment below!)
It is delicious too!

gluten free rice krispie ice cream bars recipe
gluten free rice krispie ice cream bars recipe
gluten free rice krispie ice cream bars recipe


Gluten-Free Rice Krispie Ice Cream Bars

Ingredients
  

  • 8 cups Kellogg’s Gluten Free Rice Krispies
  • 1/4 cup butter
  • 1 bag of mini marshmallows
  • Chapman’s vanilla gluten free ice cream
  • 5 oz of dark chocolate
  • 1/4 cup butter

Instructions
 

  • In a large saucepan melt butter and mini marshmallows on low heat.
  • Stir until all is melted and well mixed.
  • Remove from heat.
  • In a large bowl add the Rice Krispies.
  • Slowly add the melted marshmallow mixture and stir until combined.
  • Line 2 9×11 pans with parchment paper.
  • Spread the Rice Krispie mixture into pans.
  • Wetting your hands allows you to press the mixture down without getting all sticky.
  • You want your Rice Krispie bars to be about an inch thick.
  • Remember you are going to be using 2 with ice cream in between.
  • Remove ice cream from freezer and allow to unthaw for a few minutes.
  • Spread the ice cream over top of one of the pans of Rice Krispie squares.
  • Remove the other pan of squares and place on top of the ice cream.
  • Cover it all with Saran Wrap and place back in the freezer to harden.
  • Once the ice cream is hard you can remove the pan from the freezer and cut into squares. 
  • I cut mine and then placed the squares in a large rectangular container and back in the freezer.
  • You can also drizzle melted chocolate over some of the frozen squares.
  • Simply melt 5 oz of dark chocolate and 1/4 cup butter in a small saucepan over low heat.
  • Drizzle the melted chocolate over squares.
  • Place back in freezer to harden.
  • Enjoy
  • On a side note you can easily make these dairy free.
  • Just use a dairy free butter alternative and coconut icecream.
Tried this recipe?Let us know how it was!