this is my attempt to sneak one more blueberry recipe in this summer before all of the blueberries are officially (and depressingly) gone. i first made these blueberry crumb bars last summer and i remembered enjoying them, so i thought they’d be a fitting farewell to blueberry season (::tear::). and they’re gluten-free, which is either exciting or vaguely frightening, depending on your dietary situation (but the bars are good, so let’s all just be excited that we can share with our gluten-free friends!).
now, before we get too far underway, i should be clear: i don’t usually eat gluten-free. however. i do like to tinker and try new things. and i have friends who do eat gluten-free or primal, and, like me, they like to cook and eat. so sometimes when they post recipes on facebook and rave about them, i try them, even if they’re adapted for diets i don’t follow.
aaaaand then i tinker (hello real sugar in a formerly primal recipe!). this recipe ended up being one that i adapted quite a bit, mostly because ginger is always better than coconut. (that said, this is your warning that if you *do* follow a specific diet, you’re in charge of making sure that all of the ingredients comply with your needs. i’m definitely not an expert at gluten-free baking! the gluten-free girl is though; check out her site if you’re new or baking for a GF friend.)
i linked to the original recipe below if you want to check it out as written (which is also primal, in addition to gluten-free). after a short-lived and pretty gross experiment with artificial sweeteners a few years ago, i opted to use sugar instead of stevia. i know my conversion is a bit off from quantity in the original recipe but when i first made the bars with the ¾ cup sugar that typical stevia conversions would have you follow, i thought the bars were unnecessarily sweet. so, i prefer ½ of real sugar, but you may do as you please.
along similar lines, if you are avoid lactose or dairy, i have successfully made these using non-hydrogenated vegetable shortening (such as spectrum) in place of the butter (1:1 substitution).
and finally, a note on texture. these bars are very moist. you definitely won’t have anyone complaining that they are too dry. in fact, i recommend storing these in the fridge and i actually prefer to eat them straight from the fridge so that they are not quite as moist. that’s also why i switched from the loaf pan the recipe calls for to an 8” x 8” pan. well, that and the sinking blueberries…
ok, enough warnings! the bars are good and i usually eat baked goods packed full of gluten! the end!
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