Tuesday, November 5, 2013

Blueberry Crisp Bars (GF)

I apologize for the severe lack of postings lately. I've been a combination of lazy and busy. But here's a delicious recipe for blueberry pie bars, which are surprisingly gluten free and almost guilt free! A slightly gooey and creamy interior sandwiched in between crispy cinnamon-y crumble. It tastes exactly like blueberry crisp…but in bar form!

These bars are great for breakfast, or even dessert with a healthy scoop of vanilla ice-cream on top. There is very little sugar in them, because I sweetened them with stevia as well.

My husband loved them. They're best in the first day or two, but my husband ate them for breakfast all week. I'd recommend storing them in an airtight container in the fridge and reheating prior to eating. But to be honest, they're best straight out of the oven, still warm, and crispy on top.


1/2 cup almond meal
1/2 cup brown rice flour
1/2 cup gluten free oat flour
1/2 cup coconut palm sugar (you can use regular sugar if you do not have coconut)
2 packets of stevia
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon psyllium seed husks
8 tablespoons cold butter, cubed

 Wet Ingredients:
1/2 cup plain greek yogurt
1 egg white
1 teaspoon vanilla
2 tablespoons honey
1 packet of stevia
juice of half a lime
5 tablespoons oat flour
1 cup fresh blueberries

 Preheat your oven to 350 degrees.

In a bowl, mix together dry ingredients and cut in cold butter, until it forms into small balls and set in the fridge. In a separate bowl mix together yogurt, egg white, vanilla, honey, stevia, lime juice, and oat flour until well combined. Fold in blueberries and set aside.

Remove crumble mixture from fridge. Using an 8 x 8 pan, line the bottom with wax paper, leaving enough wax paper showing on the sides to help you take out the crumble once it's baked. Take half of the crumble mixture and evenly coat the bottom of the pan. Press down the crumble to form a thin layer on the bottom of the pan. You want to make it as uniform as possible.

Then add the wet ingredients and spread into a thin layer. Top off with remaining crumble, scattering on top of batter as evenly as possible. Bake for 25-35 minutes, or until top is crispy and batter is set. (My oven is broken and is way too hot, which is why the cook time in this recipe is so broad).

Remove from oven and allow to cool for 10-15 minutes before cutting.
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