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!

Gluten Free Dairy Free Chia Pancakes

gluten free dairy free chia pancakes recipe

Are you a pancake person?
It seems to me you are either a pancake person or you are not. To me, pancakes are a must have either Saturday or Sunday morning.
What about you?
When my kids were younger and we were so busy with a variety of sports after school, we would regularly have breakfast for supper. Pancakes with a fried egg, or sometimes even bacon with them. It was an easy meal to make for my busy family and it was something we all enjoyed.
I still love pancakes and even though I do not make them as often as I used to with the kids all grown and not living at home, I occasionally will whip up a small batch for hubby and I to enjoy.
This recipe is gluten free and dairy free. You can easily substitute the goat milk and apple cider vinegar with buttermilk if you do not have any issues with dairy.
I like to add fresh blueberries to my pancake batter but they are just as good plain.

gluten free dairy free chia pancakes recipe

gluten free dairy free chia pancakes recipe

gluten free dairy free chia pancakes recipe
These gluten free and dairy free chia pancakes are great for breakfast or brunch.

Gluten Free Dairy Free Chia Pancakes

Ingredients
  

  • 1 1/4 cup Cuisine Soleil gluten free flour blend
  • 1 tbsp ground chia seeds
  • 2 tsp gluten free baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 2 tbsp agave syrup
  • 1 cup goat milk
  • 1/2 tbsp apple cider vinegar
  • 1 cup fresh blueberries

Instructions
 

  • In a small bowl whisk the gluten free flour, salt, chia seeds, baking powder and spices.
  • In a medium bowl mix the goat milk, apple cider vinegar and agave syrup with a hand mixer.
  • Slowly add the dry ingredients and beat until well blended.
  • Let rest for 10-15 minutes.
  • Heat a greased frying pan on medium heat and drop about 1/4 cup of batter onto pan.
  • Drop blueberries on top of batter.
  • Cook a couple of minutes until batter bubbles around the edges.
  • Flip and continue cooking for a few minutes.
  • Repeat until all batter is used up.
  • This recipe makes 4-6 pancakes depending on size.
  • I left batter sit in my fridge for a few days and it still worked perfectly.
  • The chia seeds help puff up the pancake making it fluffy and airy.
Tried this recipe?Let us know how it was!
gluten free dairy free chia pancakes recipe

Recommended: 1.2.3. Gluten Free Muffin Mix

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I have found while traveling the aisles of Homesense stores, that they now carry quite a few gluten-free products. Now, I was never a packaged food purchaser but it is nice to have something quick on hand. And now that I have been doing this blog, I thought I would try a few things out, and give my review.
So I bought the 1.2.3 gluten free, Meredith’s Marvelous muffins/quickbread mix. On the back of the box, and on the inside are many different ways to use this mix. I liked that idea, for not everyone knows how to vary the ways of cooking.
So blueberry muffins it is!
The instructions were easy to follow, with the only difference I made being to use buttermilk instead.

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The smell in the kitchen, while they were cooking, was great. And once cooled the taste again, was very good. I would highly recommend this mix for when you want to have something quick to make up. My daughter who is not celiac really enjoyed the muffins too.


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