Oaty Gluten Free Lemon Blueberry Bars


I woke up this morning craving blueberries and whenever my body does this, it is generally because there is some vitamin or nutrient that my body is seeking.  In Maine, our delicious local blueberry season runs through the month of August but for us it doesn’t end there.  For those of us who know what’s good for us, we freeze these babies in copious amounts so we can enjoy them all season long for a myriad of uses.  You can use regular blueberries for this recipe as well but if you can get your hands on some wild blueberries, I would go for it!  I know Trader Joe’s carries them in their frozen section.

I sweetened these naturally and made them gluten free but regular flour can also be used.  They are super versatile too as you really can add whatever fruit you are in the mood for.  Apples would be fabulous this time of year and peaches in summer so feel free to adapt this recipe and use it all season long.  I really enjoy this kind of treat in the afternoon with a cup of tea right before I have to get the kiddos of the bus.  It’s a little slice of heaven and me time just before the craziness of homework, after school activities and the rush of getting dinner on the table.

Oaty Gluten Free Lemon Blueberry Bars


Mixing Bowls

Measuring Cups and Spoons

8 by 8 Baking Pan

Food Processor (optional)

Medium Sauce Pan

Parchment Paper


3 cups frozen organic wild maine blueberries frozen or thawed.  Regular blueberries can also be used 

Juice of one lemon

Pinch of sea salt 

3 tbs nongmo corn starch 

1/2 cup real maple syrup 

1 tsp ceylon cinnamon 

For Crumble Top and Base:

1 1/2 sticks of cultured butter cut into 1 inch pieces  (I love organic valley cultured pastured butter)

1 1/2 cups Gluten Free Pamela’s Baking Flour (please add 1 tsp baking soda if NOT using Pamela’s flour)

2 cups gluten free oats (I love Qia oatmeal by Nature’s Path)  

2 tbs flax seed (optional)

Pinch of sea salt

1 tsp ceylon cinnamon 

1/2 cup real maple syrup 


Preheat oven to 350

Place blueberries, lemon juice, sea salt, corn starch, maple syrup and cinnamon in a medium size sauce pan and bring to a boil then reduce to low heat.  Cook approx. for 15 minutes till blueberries are tender and mixture thickens.  Once nice and thick, let cool while you make your crumble.

Place butter, gluten free flour, oats, flax seed, sea salt, cinnamon and maple syrup into your food processor (this can also be done by hand with a fork if you do not have a food processor) pulse till dough comes together.  Then take an 8 by 8 square brownie pan and line with parchment paper.  Take part of the dough and lay in the bottom of the pan evenly distributing for a 1 inch layer. Now use a spatula and pour blueberry mixture over the dough.  Once you’ve layered the blueberries over the bottom, take the rest of the dough and crumble over the top of the blueberries to make a crumble topping.  Bake at 350 for 40-45 minutes till golden brown. Remove from oven and let cool completely (this is an important step otherwise it will be difficult for them to set up and slice).  Once cooled slice into individual bars.  These can be stored in an airtight Pyrex glass container in your fridge for up to 5-7 days.  

What more delicious recipes like this?  My new cookbook “Empowerful” can be purchased on amazon.  Link below:


Here are also links to the products I used above that I love:

Gluten Free Flour:


Cultured Pasture Butter:


Gluten Free Oatmeal:



Enjoy and if you loved this recipe, please tag me on your favorite social media channels like facebook and instagram!

Chef Emery

Instagram: Chef_Emery


Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter https://www.organicvalley.coop

or smear of almond or cashew butter https://onceagainnutbutter.com

Serves 4-6 ( Makes 1 dozen muffins)


A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious http://sodeliciousdairyfree.com

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic ) https://www.naturespath.com/en-us/

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:


Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.


Chef Emery

Vegan Dark Chocolate “Almond Joys”




I absolutely love this time of year.  It really inspires me to think of creative ways to make treats that are absolutely delicious but good for you too!  I grew up loving this traditional candy bar as a child but as Rose-Marie Swift recently said, “We live in a world where chemicals are gods and naturals are ridiculed.” It got me thinking about how I could make a delicious version of the traditional “Almond Joy” favorite without all the extra ingredients that we don’t need.  I love how this recipe turned out because they are not too sweet and are the perfect combination of crunchy almonds, coconut flakes, sea salt and chocolate.

There are a little tricky to make because of the cocoa butter but if you have the patience,  they are well worth it and I think your up for the challenge.  I’ve been really enjoying one of these babies with a hot cup of tea in the afternoon and it really hits the spot!  I can’t wait for you to try them too.


Parchment paper

A double boiler or two pots of equal size

8 by 8 by 2” baking pan

Measuring cups

Measuring spoons

Rubber Spatula

Sharp knife


2 cups organic cocoa butter

Pinch of sea salt

1 tsp vanilla extract

2 cups unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars for melting

16 organic almonds


Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add the cocoa butter and place heat on medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the vanilla extract.  Once the cocoa butter is completely melted, add the coconut flakes, maple syrup and stir with a spoon till all the ingredients are fully combined.  Take a 8 by 8 by 2″ pan and line it with parchment paper.  Take the coconut, cocoa butter mixture and press it into the bottom of the pan evenly so that fills the whole pan.  Place it in the freezer for 30 minutes till the mixture becomes nice and firm.

While the mixture is getting firm, clean your double boiler or two pots and now once again place water in the pot on the bottom.  Place the other pot on top and add the chocolate, then place the heat on medium.  Let the chocolate completely melt. Then set aside.

Once the coconut, cocoa butter mixture is hard, remove it from the refrigerator.  Lift it carefully out of the pan keeping the parchment paper on the back.  Use a sharp knife and cut them into rectangular bars.  This recipe made 8 bars.  Place 2 almonds on top of each bar.


Now lets get to the tricky part because you need to work quickly because the melted chocolate will start to melt the cocoa butter in the bars!  Place a clean piece of parchment paper down next to your melted chocolate, then also have a spoon ready for your melted chocolate.  Use a spatula and place one of the rectangular bars at a time onto the spatula then very gently place it into the melted chocolate using a spoon to pour the chocolate over the top of the bar so that it is fully covered with chocolate. Then let is rest on the parchment paper and repeat till you’ve done this with all the bars.    I like to sprinkle additional sea salt on each bar but this is a preference.  Now quickly slide the parchment paper onto a firm flat surface like a cookie sheet and then place into your refrigerator and let chill for 30 minutes till hard.

Once hard, remove from refrigerator and use a sharp knife to cut around each one so that they are in nicely shaped rectangular bars.  Now use a firm spatula and remove each bar from parchment paper and store in an airtight glass container with a top in your refrigerator or at room temperature.  These will last in the refrigerator for at least 9-10 days and at room temperature for 5-7 days.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!


If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️



Gluten Free Organic Granola with Lemon Zest, Pistachios, Cashews and Black Pepper

Granola is super easy to make yourself and to be honest, once you do you may never buy it in a store again.  I think my favorite part is that when you make it yourself, you can adjust the nuts and spices to what your in the mood for and what is in season.  Think sliced almonds with dried cherries in spring, sunflower seeds and bee pollen with macadamian nuts in summer, pumpkin seeds and cinnamon with dried persimmon in the fall, dried coconut with walnuts and orange zest in winter just to name a few ideas.   It can be sprinkled on your favorite smoothies, used to make yogurt parfaits with fresh berries.  It is a great topper for ice cream and makes a fabulous garnish for french toast, waffles and pancakes!!  I love it on it’s own too as a snack with a few wedges of dark chocolate!  Yum!

The options are honestly endless and this will become a regular in your meal prep arsenal!  I know personally I make this every two months or so to have as a quick healthy snack on the go. This recipe in particular is so lovely.  The subtle combination of sea salt, lemon zest, black pepper with the cinnamon, cardamom and nutmeg is really unique.  The pistachios add a gourmet flair that makes this just a little bit fancy which I love.


Preheat your oven to 350.

8 Cups Gluten Free Organic Oats ( I personally really love Qia Gluten Free Oatmeal )

2 tsp Organic Cinnamon

1 tsp Organic Cardamom

1 tsp of Organic Fresh Nutmeg

The Zest of 1 Organic Lemon ( make sure to wash the lemon before zesting )

1 tsp Organic Black Pepper

1 tsp Himalayan Sea Salt

2 tbs Organic Chia Seeds

1 Cup Organic Raw Cashews

1 Cup Organic Raw Pistachios

1 Cup Organic Pumpkin Seeds

1/2 Cup Real Organic Maple Syrup

1/2 Cup Organic Unrefined Coconut Oil

1 tsp Real Organic Vanilla Extract


In a large bowl, add gluten free oats, cinnamon, cardamom, black pepper ( freshly ground if possible ), sea salt, chia seeds, cashews, pistachios and pumpkin seeds.  Using a microplane, zest the lemon over the bowl along with the fresh nutmeg ( I highly recommend using fresh nutmeg as you will notice a significant difference in flavor ).  Use a fork to fully combine all of the ingredients.

Take a small sauce pan, add coconut oil and place heat on medium.  Melt coconut oil.  Once melted, pour the coconut oil over the oats.  Then pour maple syrup and vanilla extract over the oats. Using a fork or clean hands, fully combine all of the ingredients.  Once combined, take one large sheet pan or two medium sheet pans and pour the granola mixture evenly onto the pans.  Place in the oven at 350 for 10 minutes then reduce heat to 200 and continue to bake for one hour.  During the baking time, make sure to use a metal spatula and turn the granola over so that it cooks evenly and does not burn.  Remove from oven and let cool.  Once cool, this is when you would add dried fruit if you were using it.  Then pour into an airtight container and store in a cool dry place.  Granola will last for approx. 2 weeks.

Enjoy! Chef Emery ❤️❤️ Oxox


Gluten Free Oatmeal Raisin Dark Chocolate Chip Cookies

Really have a cookie!  As a chef, it’s really important to me for things to taste good first.  Let’s just say while I am all for quality well sourced ingredients, I believe food should taste delicious not “healthy” especially if it’s going to be a sustainable life style.  These cookies are super yummy, quick and are so easy to make!  Most importantly they have dark chocolate who doesn’t love that?!  These are great as a snack, dessert, for kids lunch boxes and once you know the ingredients you’ll understand why you can actually get away with even having one for breakfast!

10 packages of my favorite organic oatmeal Qia or 4 cups of glutenfree oats

1 tsp baking soda

1 tsp cinnamon

1 tsp sea salt

1 tsp freshly grated nutmeg

2 organic eggs

2 organic peeled bananas

3 tbs organic coconut oil

2 tsp organic real vanilla extract

1/2 cup organic raisins

1/2 cup organic 70% dark bittersweet chocolate chips

Preheat oven to 350.  Separate oats into two equal portions.  Take 2 cups of the oats and blend on high in a high speed blender till it forms into flour.  Once blended, pour into a large bowl, then add other 2 cups of oats.  Add baking soda, sea salt, freshly grated nutmeg, and cinnamon.  Set aside.

In a small saucepan melt coconut oil, set aside.  In your blender add eggs, vanilla extract, peeled bananas, and coconut oil. Blend on high till smooth then add to dry ingredients.  Once fully combined add raisins and dark chocolate chips.  On two greased cookie sheets use a large spoon to form into cookies on your sheets.  Bake at 350 for approx. 20-25 minutes till golden brown.  Cool and store in airtight container. These will last for 5-7 days ( if they last that long! )

Yields approx. 1 1/2 dozen

The Heartfelt Cookbook

People often ask me how this cookbook got started.  Cooking has always been an intrinsic part of who I am from a young age. You can read more about my about story at www.chefemery.com .  For me, it is a meditative practice where I just get an inspiration and then I act on it.  I have always been inspired by nature and what is coming into season.  Sustainable, seasonal, organic food is really important to me.  I think our connection with real food and cooking can be one of the most rooted ways we can connect with nature and ourselves. Real food just tastes better, makes you feel better and it does this because it truly is a part of nature.  Our bodies were designed and meant to eat it.

A few years ago, my husband asked me why I wasn’t writing any of my recipes down.  I thought about the daunting task of doing this.  I then got thinking and particularly I got thinking about my children and their possible desire to have these recipes in print for their own future.  I truly believe cooking is one of the most amazing sensory experiences and a beautiful way for children to connect with nature. When kids are able to touch, taste and connect with food at home, these memories stay with them and leave a historical imprint.  I liken it to an old folktale that you remember and then pass down from generation to generation.  I know for me, food as always imprinted so many lasting memories and connections that will stay with me for my lifetime.

Well I did take my husbands advice and spent a complete winter writing down all of the recipes that had been swirling around in my brain for years.  Hence, The Heartfelt Cookbook was born.  I have two copies that will never be touched or sold as they are saved for my children for when they are all grown up.  I hope these recipes will be cherished and enjoyed in their own homes one day with rich memories.  I have always said may it fill your home with full bellies, delicious aromas and happy hearts.

It is my wish to do this for all people and my cookbook can be pre ordered now directly through me by submitting a from under contacts at www.chefemery.com .  They go fast so secure your copy now.  They are $45 which includes shipping within the United States.  I truly believe food should never taste “healthy”. It truly should be an experience that nourishes and connects us in a way that deepens our mind, body, and spirit.  We can all do this it just requires some tools.  As a chef, I am here to help with that.