Gluten Free Raspberry Bars with Almond Flour

These Gluten Free Raspberry Bars with Almond Flour only require 6 simple ingredients and are great as a summer breakfast or dessert!

I'm making these raspberry bars healthier, and I'm proud of it. I can't say that about all desserts, because let's be real, loads of white sugar and other typical baking ingredients, make for insanely good desserts. In this case, I truly believe you can skip the butter & refined coconut oil works wonders. The crumb is moist, lightly sweetened and the perfect texture.

Raspberry Bar ingredients

The ingredients you will need to make these Gluten Free Raspberry Bars with Almond Flour are:

• Almond flour - I love to use Bob's Red Mill brand of almond flour, but any brand should work!
• Gluten Free Rolled Oats - these are super easy to find and I also love the Bob's Red Mill version.
• Refined Coconut Oil - Definitely stick with REFINED coconut oil so that your bars don't taste like coconut. If you're really craving the coconut flavor, you can opt for an unrefined version.
• Maple Syrup - Maple syrup is a game-changer as a delicious sweetener in the jam bars.
• Sea salt - Ever since attending culinary school, I'm a huge fine sea salt advocate. Feel free to use Kosher salt too!
• Raspberry preserves - If you want the best berry bars of your life, I recommend using Bonne Maman brand of raspberry preserves. It's life-changing!

How to Make Raspberry Bars with Almond Flour

Making these raspberry bars couldn't be any simpler! All you need is an 8" x 8" square baking pan, measuring cups and a large bowl. Very minimal equipment needed equals barely any dishes to clean!

To start, you'll want to make the crumble which will act as the crust and crumb topping. To make the crumble, mix together the almond flour, oats, maple syrup, coconut oil and salt in a large bowl. I think to simple use a fork and stir until the ingredients naturally form a clumpy crumb topping.

Next, set aside 1 cup of the crumble as the topping for later. Then, you'll pat the remaining crumb mixture into a parchment-lined pan.

I like to line the pan with two large pieces of parchment paper, overlapping each other, so that it's super easy to lift up once the bars are cooked & chilled.

After pressing the crumb mixture into the pan it's time to bake, only for 10 minutes. This is the step where we partially bake the crust.

After baking, spread the jam all over the crust and top with the crumble mixture. This is the last preparation step. Weren't these jam bars one of the simplest recipes ever?!

Bake the bars for 30-45 minutes. The crumble will be a golden brown and you'll feel temped to dig in, but try to wait. Just try! (And sneak maybe the corner piece while nobody is looking ;)).

Once the bars are cooked, cooled and chilled, you can slice into 16 squares and enjoy!

Can I use another jam in this recipe?

Go for it! My goal is to teach you all methods and then you can make changes to the recipe and modify to your liking. Feel free to try this recipe with your favorite jam/preserves!

Tips for the Best Raspberry Bars

1. No need to over mix the crumb mixture. Once you mix it with a fork and small & medium clumps form, you're done!
2. Make sure you partake the crust, that initial ten-minute crust baking. This will ensure that the jam doesn't seem into the crust layer and each layer remains in tact.
3. Use the best quality jam or preserves you can find! So much of the flavor is within the jam layer, so you'll want to make sure you love the flavor.
4. Let your bars cool & chill. I promise, it's worth the wait!
5. Store the bars in an airtight container for up to 5 days or freeze for up to 3 months.

Other Dessert Recipes You'll Love

• Gluten Free Peanut Butter Chocolate Chip Cookies
• Oat milk rice pudding
• Gluten Free Apple Pudding Cake with Caramel Syrup

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Gluten Free Raspberry Bars with Almond Flour

These Gluten Free Raspberry Bars with Almond Flour only require 6 simple ingredients and are great as a summer breakfast or dessert!

Course cookie bars

Prep Time 20 minutes

Cook Time 55 minutes

Servings 16 bars

Calories 223kcal

Author Dalya Rubin

Ingredients

• ▢ 2 cups almond flour
• ▢ 1 cup gluten-free rolled oats
• ▢ ⅓ cup refined coconut oil softened or melted
• ▢ ⅓ cup + 2 tablespoons maple syrup
• ▢ ¼ teaspoon sea salt
• ▢ 1, 13 ounce jar raspberry jam I recommend Bonne Maman brand

Instructions

• Preheat the oven to 350°F and line an 8”x 8” square baking pan with parchment paper.
• To prepare the crumble mixture in a large bowl, mix together almond flour, rolled oats, coconut oil, maple syrup and salt. I like to use a rubber spatula or fork - don’t recommend an electric mixer.
• Set aside 1 cup of the crumble mixture and press the remaining crumble into the prepared pan. Be sure to press the crumble tightly into an even layer. 
• Bake the crust for 10 minutes, just until lightly golden. 
• After par-baking the crust, remove from the oven. 
• Mix raspberry jam in its jar to make sure it’s spreadable, then pour all the jam onto the baked crust & spread into an even layer. 
• Sprinkle the top of the jam with the remaining 1-cup of crumble that was set aside earlier. 
• Bake 30-45 minutes or until the crumble topping is a golden brown color. 
• Allow to cool completely, then cover & refrigerate for at least 1 hour or best overnight. 
• Pull the sides of the parchment paper upwords to remove the entire bar from the pan. Then, place onto a cutting board & slice into 16 squares. Enjoy.

Nutrition

Serving: 1bar | Calories: 223kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 53mg | Fiber: 2g | Sugar: 17g | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

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