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Gluten-free fresh blueberry and coconut bars

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Bite into fresh fruit bars

Fresh fruit makes these bars worth biting into. These gluten-free treats are easy to make, and you can enjoy them any time of day.

Gluten-free blueberry-coconut bars

Chewy and dotted with fresh fruit, the blueberry coconut bars in this gluten-free recipe are dreamy, but they're versatile too. I've eaten them with coffee, served them as a snack and dished them up for dessert.

Gluten-free blueberry-coconut bars

These bars are not too sweet, and each bite provides fresh flavor thanks to the blueberries. The chewy texture comes from the coconut and puffed rice cereal. If you're feeling adventurous, consider adding about a 1/4 cup of chopped almonds to the batter.

If you've got blueberries on hand, I recommend you use them for a batch of these bars. I imagine you'll find yourself eating them throughout the day.

Gluten-free blueberry coconut bars recipe

Inspired by a recipe from the Love Food book Gluten, Wheat & Dairy Free

Yields 12

Ingredients:

  • 1/2 cup all-purpose gluten-free flour
  • 1/4 cup almond meal
  • 1-1/4 teaspoons gluten-free baking powder
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups puffed rice cereal
  • 1/2 cup coconut flakes
  • 1 egg
  • 1/3 cup packed brown sugar
  • 1/4 cup plain vanilla yogurt
  • 2 tablespoons butter, melted
  • 1-1/2 cups blueberries
  • Nonstick cooking spray

Directions:

  1. Preheat your oven to 350 degrees F. Lightly spray a 9 x 13-inch baking dish with the nonstick cooking spray, and then line it with parchment paper. Set it aside.
  2. In a large bowl, sift together the flour, almond meal, baking soda, salt and cinnamon. Add the rice cereal and coconut, and mix to incorporate.
  3. To a separate bowl, add the egg. Add the brown sugar, and use a hand mixer to blend it with the egg. Add the yogurt and melted butter, and mix until combined.
  4. Make a well in the middle of the dry ingredients. Add the wet ingredients into the well, and mix with a wooden spoon or spatula to combine.
  5. Carefully fold the blueberries into the mixture. The batter will be slightly dry and more solid than runny.
  6. Transfer the mixture to the baking dish, and use your fingers to lightly and evenly flatten out the batter.
  7. Bake for about 25 minutes or until lightly golden. Cool completely before cutting into squares.

Bite into a fresh berry bar.

More gluten-free recipes

Individual blueberry cheesecakes
Banana squares with banana-cream frosting
Open-faced BLT cornbread sandwiches

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