These tasty gluten-free blueberry pie bars were inspired by a recipe in the NY Times.  However, their recipe used ready-made cookies, and I've created a delicious crumbly crust and topping that make it a yummy blend of blueberry pie and blueberry crisp/crumble.  Yum!  Enjoy! 

A lovely, delicious slice of blueberry crumble pie bar

Fresh from the oven. Yum!

Blueberry Crumble Pie Bars

Preheat oven to 350 F.  Have a 9 x 13 glass pan ready. 

Mix together in a large bowl: 

1 1/2 cup Kristin's Gluten-Free Flour Mix

1/4 tsp xanthan gum

1 cup GF whole oats

3/4 cup brown sugar

1 tsp baking powder

1/4 tsp salt

Add and chop in with a pastry cutter until butter is in small pieces (but make sure it stays crumbly and doesn't mush): 

2/3 cup butter, chilled (not softened)

Gently press into 9 x 13 pan 2/3 of the crust mixture. 

2/3 of crust gently pressed into the pan. 

In a mixer or large bowl, beat together: 

8 oz cream cheese, softened (lactose-free cream cheese or dairy-free cream cheese substitute will work well)

1/4 cup sugar

1 egg

Gently spread/pour the cream cheese mixture onto the crust.  

In a large bowl, toss together, then spread on top of cream cheese mixture: 

4 cups wild blueberries (wild blueberries are tiny, flavorful blueberries and naturally sweet)

1 Tbsp cornstarch

pinch salt

Blueberries sprinkled over the cream cheese layer, ready for topping. 

Sprinkle the remaining 1/3 of crumble crust over your blueberries.  Bake your blueberry pie bars at 350 F for 40 minutes, or until browned a nice light golden brown.  

Topped with the remaining 1/3 crumble mixture. Ready to bake!

Fresh from the oven! Nicely browned, but not too dark. 

Remove to a wire rack to cool.  You can serve these warm, or let them cool before serving.  Leftovers store well in the refrigerator for a few days.  Enjoy! 

Yum!

Blueberry Crumble Pie Bars Recipe by Successfully Gluten Free! 

 I really wanted something easy, but to compliment homemade enchiladas.  Cinnamon-sugar donuts were calling my name, but I wasn't in the mood to fry anything.  This cinnamon-infused flan made with brown sugar was just perfect!  I discovered a slightly faster method to whip it together using a microwave vs stovetop, like I use for my regular vanilla flan or pumpkin flan.  Enjoy! 

A yummy slice of cinnamon & brown sugar gluten-free flan, ready to eat! 

Cinnamon & Brown Sugar Flan

Preheat oven to 350 F. Butter 8 x 8 glass pan.  

In a large microwave safe cup heat just until bubbling at the edges (I heated 3 minutes): 

2 1/2 - 2 3/4 cup 10% cream (or 2 cups milk & 3/4 cup 10% cream for a lighter flan)

1 Tbsp brown sugar

Whisk together in a bowl: 

4 eggs

1/2 cup brown sugar

Add and whisk into the bowl: 

1/2 cup Kristin's Gluten-Free Flour Mix

1/2 - 1 tsp cinnamon

2 tsp vanilla bean paste

Slowly add, whisking regularly, to avoid scrambling the eggs: 

hot milk/cream from above

Pour into prepared pan.  Bake at 350 F for 15 minutes.  Lower heat to 300 F and cook an additional 30-40 minutes.  It should puff up during baking.  

Flan, fresh from the oven. You can see how it puffs up a bit.

Remove from oven and cool on a wire rack.  I prefer to let cool a full hour for really nice, clean slices, but we rarely last that long before digging in.  It still slices pretty neatly even if cut while hot.  Enjoy!!!! 

A side view after baking.  I liked the darker, speckled look from the cinnamon and brown sugar. Yum!

Cinnamon & Brown Sugar Flan Recipe by Successfully Gluten Free!

 I spent a good portion of my childhood being very unhappy every time we had Sloppy Joe's for dinner.  Back then, the meat was cooked with a packet of spices and always incredibly salty.  It would be served on store bought rolls that always seem to fall apart under the weight of the soupy meat mixture.  However, when my dad decided to try the Pioneer Woman's recipe, we actually enjoyed it!  I've tweaked it a little bit and to make it just how I like it, and one of my kids requested it as their birthday dinner this year, so I'd say it's come a long way from the unpleasant stuff of my childhood.  Enjoy! 

My dad serving up sloppy joe's! He served it with a side of zucchini, chips, and a piece of one of our favorite family brownies, with a few mint chips thrown in. Yum!

Sloppy Joe's

Based on a recipe by Ree Drummond. Serves 8-12 

In a large deep skillet over medium heat melt: 

2 Tbsp butter

Add and cook until meat is fully browned (once cooked, you can drain it if needed, but I usually don't): 

2 lb ground beef (I prefer lean or extra lean)

Add, cooking a few minutes: 

1 large onion, diced

1 green bell pepper, diced

5-6 cloves garlic, minced

Add the following: 

14 oz can tomato sauce + add 1/4 - 1/3 cup water used to rinse out the can

1 cup ketchup

2-3 tsp Worchestershire sauce

2 Tbsp brown sugar

2 tsp chili powder

1 tsp dry mustard powder

1/2 tsp red pepper flakes

1/2 tsp pepper

1/4 - 1/2 tsp salt

Let the whole mixture come to a boil, then lower heat to simmer, uncovered for about 15 minutes.   You can taste it at this point and add an extra dash of Worchestershire sauce or salt & pepper, if needed.  

Serve the meat on top of homemade gluten-free rolls.  My versatile dinner rolls are a nice option.  We've also enjoyed it with my soft, buttery dinner rolls and my quick and delicious hamburger buns in a mixer recipes. 

Delicious with some favorite brownies for dessert! 

Sloppy Joe's Recipe by Successfully Gluten Free!