Paleo, gluten free, vegan blueberry crumble bars


These delicious grain-free bars cover so many different diet values that you may be looking for. Whether you want gluten-free, paleo or vegan, these bars combine them all, an amazing feat when you need to feed a group of people with a variety of dietary intolerances.

Made with a base mix of coconut and almond flours, layered with a fruity slab of blueberries, and sweetened with just a touch of natural sweetness, these bars make a great treat for any time of day. We’ve made them for brunches as well as a special daytime snack. We’ve even served them as dessert after a dinner party – topped with a bit of coconut cream (the thick, solid layer at the top of a can of coconut milk) or a non-dairy ice cream, then dusted with a touch more cinnamon, these bars are like a fancy fruit crumble that everyone can enjoy.  



This recipe makes a lot of bars, filling one large 9” x 13” pan. They’ll last a few days in the fridge before becoming too soft, or if you don’t think you’ll get through them all you can either share or freeze them. Or just divide the recipe in half, and bake them in a smaller 8” x 8” pan!


2 cups almond meal flour
2/3 cup coconut flour
1 teaspoon salt
½ teaspoon baking soda
½ cup maple syrup
5 cups blueberries, fresh or frozen (we use frozen)
2 tablespoons arrowroot powder
1 tablespoon coconut sugar
1 teaspoon cinnamon
1 cup almond meal flour
1 tablespoon coconut sugar
2 tablespoons coconut oil, melted


  1. Preheat oven to 350 F degrees. Line a 9” x 13” baking pan with parchment paper or grease with coconut oil.
  2. In a large bowl, mix together all the ingredients for the base mix. Pour the mix into your prepared baking pan, and press it all firmly into one even layer. Place the pan in the oven and bake this layer for 10 minutes.
  3. In another bowl, mix together all the ingredients for the fruit layer. Set aside. Take another bowl and mix together all the ingredients for the crumble topping. It may not seem like there will be enough coconut oil to moisten everything, but keep mixing and it will eventually all come together. If for some reason it’s just not happening, add a bit more melted coconut oil until the mix will hold together when you go to crumble it.
  4. Once the base layer has finished baking, pull it out of the oven and spread the fruit layer on top of the crust. Then take your crumble layer and using your fingers, mush it into crumb-like dots as you cover the top of the fruit layer with it. Place this in the oven and bake for 45 minutes.
  5. Once the baking time is up and the top is nicely browned, pull the pan out of the oven and let it rest until it has completely cooled.