Grain free blueberry bars

These happened about by accident really. 

I wanted to throw together some mini muffins for myself that were grain free, and void of sweeteners other than some minimal whole food sources.   

I had some green banana flour that I had bought a while back (full of resistant starch to feed the good gut bugs) and wanted to incorporate that somehow also.  

What came out was not what I expected, so I made them into bars.  I'm enjoying them nonetheless and thought I'd share them with you. 


  • 1/4 Cup green banana flour
  • 1 Cup cassava flour
  • 1/3 Cup coconut flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 pitted Medjool dates
  • 2 eggs
  • 1/3 Cup coconut oil
  • 1 tsp. lemon oil
  • 1 Cup unsweetened hemp milk
  • 1-2 cups fresh blueberries


  1. In a bowl mix together the following; green banana flour, cassava flour, coconut flour, baking soda, and baking powder.
  2. In a food processor, mix dates, coconut oil, and lemon oil until chopped finely. 
  3. Add eggs and continue to blend until creamy texture. 
  4. Slowly add in about 1/2 cup of flour mixture at a time, and blend thoroughly until all flour has been added. Mixture should be more like a stiff cookie dough.
  5. On a baking sheet lined with parchment paper, press mixture onto pan and press with spatula or fingers until about 1/2" thickness all over. I somewhat shaped mine into a square, but any shape would do.  
  6. Press blueberries gently into the surface of the dough.  Make sure to press them in far enough so that they don't fall out upon cooling. 
  7. Bake at 350º for 25 minutes.  Place on cooling rack on parchment. 
  8. Cut into squares and enjoy.  I think they're best a little warm. 

*note that these are not sweet bars, but more along the lines of a soft biscotti.  Swap out the lemon oil for some almond and it'd taste even more biscotti-like.  Texture is soft but chewy. 

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