Blueberry Crumble Bars (GF, Vegan)


Being that my blueberry muffins were such a success, and considering that they lasted less than 24 hours in my household, I thought that I would try out another blueberry recipe – also because although it’s not really blueberry season, I can’t help myself from buying them. Therefore, even though they aren’t the best for snacking on at this time of year- they’re still one of my favorite antioxidant superfoods full of Vitamin C, dietary fiber, manganese, and potassium. Furthermore, I am doing my best to sneak them into my daughter’s diet. (Good mommy).

These blueberry bars were inspired by a recipe found on “The Nutty Scoop,” and executed with a few personal touches. They tasted as good as the photos look. My sister, her fiancé, my daughter, husband and nanny can vouch for them as well, in case you were wondering…

Blueberry Crumble Bars (Gluten-Free, Vegan)



  • 1 cup almond flour
  • 1/3 cup coconut flour
  • ¼ cup coconut oil
  • 1/3 cup maple syrup
  • 4 tbsp water
  • ½ tsp baking soda


  • 1 ½ cup fresh blueberries
  • 1 tsp arrowroot powder (you can also use tapioca starch)


  • ½ cup brown rice flour
  • 3 tbsp coconut oil
  • 1 tsp ground cinnamon
  • 1/3 cup pure coconut sugar

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Preheat oven to 180 C (or 350 F). Combine and mix the crust ingredients and press into an 8 inch square baking pan with parchment paper. Mix the blueberries with the arrowroot (or tapioca) powder and spread evenly over the crust. Gently mix the topping ingredients in a small bowl until they clump together and look like crumble. Sprinkle over the top of the blueberries and bake for 35-40 minutes. Let cool, cut them into squares, (if you are like me- take a few photos), and serve!

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