Gluten-Free Triple Berry Crumb Bars (Vegan + Homestead-Approved!)

I stumbled across a beautiful recipe from Iowa Girl Eats for Triple Berry Crumb Bars, and with a few simple swaps, I turned it into a gluten-free, vegan treat the whole family loved.

I used to feel like gluten-free baking meant compromising on texture or flavor—but not anymore. With a few pantry staples and a little creativity, these crumb bars came out better than I imagined. Even my granddaughter Claire gave them the ultimate compliment: “These are sooo good,( Baboonya) Grandma!”

 My Simple Swaps:

• Butter → Replaced with vegan butter (I used a high-quality plant-based butter—or you can make your own! Here's the cultured vegan butter recipe I use and love. I use my homemade coconut yogurt to culture the butter, and the flavor is incredible.)

  
  

• Egg → 1 tablespoon psyllium husk + 1/4 cup water (let sit a few minutes until gelled)

  
  

• Berry preserves → I used a jar of cherry jam I canned last summer from our cherry trees, and it gave them the perfect tart-sweet balance

 Why I Love This Recipe:

• One-bowl mixing – no fuss

• Naturally gluten-free with one-to-one Gluten Free Flour, I use Bobs Redmill and almond flour (Optional)

• Kid-approved (which is honestly the real test)

• A delicious way to use up homemade preserves and eat seasonally, even in the off-season

They’re the kind of treat you bring out with a cup of tea on a quiet afternoon—or tuck into lunchboxes for a sweet reminder of home.

 Want to Try It?

You can find the original recipe here: Triple Berry Crumb Bars – Iowa Girl Eats Then try my vegan swaps and let me know how yours turn out!

Have you ever baked with psyllium husk instead of eggs? I’d love to hear your favorite egg replacers.

💬 Leave a comment or tag me over on Instagram @anewlifefarm if you give these a try!