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Like a delicious blueberry pie but in bar form; so easy to make!  These can be made any time of year as the recipe uses frozen blueberries.  My husband really appreciated this dessert.  I actually think I prefer the texture of these with the almond flour option in the crust rather.



1 cup sliced almonds, OR for softer texture, almond flour (250 mL)

11/2 cups Gluten-Free Bake Mix 2 (375 mL)

1/4 cup powdered sweetener (60 mL)

1/4 tsp baking soda (1 mL)

1/2 cup butter, melted (125 mL)

Liquid sweetener to equal 3/4 cup sugar (175 mL)

1 tsp vanilla extract (5 mL)

1/4 tsp almond extract, optional (1 mL)

Blueberry Filling:

21/2 cups frozen blueberries (625 mL)

Liquid sweetener to equal 1/3 cup sugar (75 mL)

1 tbsp fresh lemon juice (15 mL)

1 tsp cornstarch, OR arrowroot powder (5 mL)


Preheat the oven to 350°F (180°C). 

In food processor, process sliced almonds until finely chopped.  Skip if using almond flour

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, chopped almonds, OR almond flour, powdered sweetener and baking soda.  In small bowl, combine butter, liquid sweetener, vanilla extract and almond extract, if using. Add to dry ingredients and stir until a nice crumble forms. Press 13/4 cups (425 mL) into parchment-lined 8-inch square glass baking dish.  I usually spray the pan first with non-stick spray to help the paper adhere better.  Place the rest of the crumble in the refrigerator while preparing the blueberry filling. 

Blueberry Filling:  In saucepot, place frozen blueberries.  Add liquid sweetener and lemon juice.  Bring to the boil and remove some of the liquid and place in small bowl. Stir in cornstarch, OR arrowroot powder and add back to the blueberry sauce.  Cook until thickened.   Pour over prepared crust and sprinkle with remaining crumble.  Bake 25 to 30 minutes or until crumble is turning golden brown.

Yield:  20 servings

1 serving

116.4 calories

2.5 g protein

9.7 g fat

1.2 g fiber

4.0 g net carbs