Blueberry Lemon Crumble Bars + Osem USA

08 April 2014

Getting ready for the Jewish holiday of Passover is harder this year than it has been in previous years. It's mostly because of my food restrictions. I've found that the source of my troubles can be narrowed done to just one item -- the bane of my existence --


I literally cannot find grain-free matzah anywhere... which kind of makes sense since it is inherently made from grains. But, thanks to my best friend Google, this year I'll be chowing down on this oat matzah during the Seders, and these crackers during the remaining days of the holiday. They aren't Paleo, but it's as good as it's going to get.

With that problem solved, all I have to worry about is the rest of my food shopping, preparation, and cooking/baking. That's the fun part, y'all.

Thank goodness, the wonderful people over at Osem USA have made my life incredibly easier by sending me a sample of their newest products for Passover 2014 to try out. How nice of them, right? I'm one lucky girl. 

Osem revamped their packaging and I've gotta say -- the results are fantastic. Equally as fantastic are the products themselves. I can't eat many of them, but my eager taste testers gave everything stellar remarks. I was especially jealous when everyone tried the Mint Chocolate Covered Matzah. Uhhhh -- Y-U-M.

Although there are a few Osem delicious treats that I can't enjoy anymore because of food restrictions, it's hard to pass up their Chocolate Chip Cake, Chocolate Pudding, and the totally addictive peanut butter Bamba snacks.

Osem has teamed up with the incredibly lovely Chef Alison Gütwaks of Alibabka who is creating special Passover recipes with their products in mind! To learn more, head on over to the Osem USA Facebook page.

I was too impatient to wait till Passover starts to open up the goodies and try them, so I started a little early. I've always wanted to try making crumble bars, but often I don't have enough time to devote to baking them. So when I noticed that Osem included a package of their delicious pound cake in the care package, I knew exactly what to do with it.

I decided to use it as a cake base layer for my blueberry crumble bars, and let me tell you, it turned out delicious! I also experimented with a Paleo version of the dessert, and you can find that recipe below. Enjoy!

Grain-Free Blueberry Crumble Bars
(makes 20-24 bars)



3 cups finely ground almond flour (this one is kosher for passover)
1/3 cup honey (this one is Passover-approved)
1 teaspoon baking powder
1/4 teaspoon salt
5 Tablespoons cold coconut oil or butter, cut into chunks (I like this coconut oil, which is kosher for passover even without the K for P symbol -- proof here)
1 egg

Blueberry Filling:

4 cups of fresh blueberries
1/4 cup honey
4 teaspoons OSEM potato starch (or tapioca/arrowroot flour)
Juice from 1 lemon


1.  Preheat your oven to 350 degrees Fahrenheit. Lightly grease (using coconut oil or butter) a 9x13 baking pan.

2.  Bottom Layer: In a medium-sized mixing bowl, sift the almond flour, baking powder, and salt together until well incorporated. Whisk in the egg. Add the honey and coconut oil and continue mixing until everything is combined. Press half of the dough into the bottom of the greased baking pan.

3.  Blueberry Layer: In a separate mixing bowl (medium to large sized), whisk together the honey, potato starch, and lemon juice. Add the blueberries, one cup at a time, folding them into the mixture with a spatula. Whisk together to incorporate. Then, spread all of the blueberry filling over the bottom  layer in your 9x13 baking pan. 

4.  Crumble Layer: Finally, using your fingers, rub the other half of the bottom layer dough between the tips of your fingers so that it crumbles and clumps. Then, sprinkle it on top of the blueberry layer to form your crust.

5.  Bake for 40 minutes or until the top of the crumble is a golden brown. Let it cool completely before using a knife with a serrated edge to slice them into bars. Enjoy!

(Please Note: The pictures show the crumble bars using the Osem pound cake as a base layer, so the finished product will look slightly different than the pictures.)


  1. This looks delicious! Confession:I don't keep K for P. That being said, so many of my meals these days, aside from peanut butter, turn out to be kosher for Passover anyway so does that count a little? I buy the matzoh from TraderJoe's. I don't care for matzoh but I keep it for my son and make a real mean matzoh brei.

  2. I know the feeling -- I'm not really dreading Passover this year because with Paleo, I basically keep K for P year round. I eat everything I usually eat anyway!

    I can't stand matzah either. It tears up the roof of your mouth and goes down like cement. No, thank you. My fiancé, who live in Chicago, picked up gluten free oat matzah for me, and even then, I plan to nibble at it so I can get away with the bare minimum.

  3. You said bake for an additional 40 minutes, did you just mean bake for 40 minutes?

  4. The "additional" was a typo. Whoopsie. Thank you for catching that!

  5. No worries! Do you have pictures of the paleo version? Did they turn out as nice looking as the ones you took pictures of? May make these this weekend for the family...

  6. The only difference is the bottom layer. In the Paleo version, the bottom layer is more of a crust than a cake -- it's not as yellow (since it uses almond flour) and it's about 1/3 of the size (since it does not rise.)

  7. i made my first batch of the paleo version - they taste pretty good - definitely look different though. Was I supposed to make the blueberries into mush? I kept them more or less whole...I might experiment a little more for batch 2. Taking them to my grandparents for Saturday night.


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