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    Home » All Recipes » Gluten Free Raspberry Bars with Almond Flour

    Gluten Free Raspberry Bars with Almond Flour

    Published: May 6, 2021 · Modified: Apr 21, 2023 by Dalya Rubin · This post may contain affiliate links,

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

    Gluten Free Raspberry Bars with Almond Flour
    Jump to:
    • Why you’ll love this recipe!
    • Ingredients for the raspberry bars
    • Ingredient swaps
    • Instructions
    • Pro tips
    • Related recipes you may love
    • Gluten Free Raspberry Bars with Almond Flour
    • Questions & Reviews

    Why you’ll love this recipe!

    These raspberry bars are so delicious and easy! I made these raspberry bars with some healthier ingredients and they are absolutely perfect. Don’t get me wrong, white sugar and butter makes baked goods amazing, however, in this recipe I truly believe you can skip the butter because the refined coconut oil works wonders. The crumb is moist, lightly sweetened and the perfect texture.

    stacked gluten free raspberry bars on marble counter

    I love this recipe so much and I think you will too because:

    • There are only 6 ingredients!
    • This recipe comes together in 20 minutes
    • These bars are made with coconut oil and maple syrup, which are both healthier alternatives

    Ingredients for the raspberry bars

    This recipe calls for very few and simple ingredients. The recipe is very strait forward and calls for a lot of pantry staples.

    The ingredients you will need to make this recipe consist of:

    • 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!

    Ingredient swaps

    This recipe is pretty flexible and there are some easy ingredient swaps you can use. Here are some of the swaps that work perfectly in this recipe:

    • Feel free to try this recipe with your favorite jam/preserves! I chose to use raspberry jam in this recipe because I think it’s so delicious, but any jam will yield the same results with a slightly different taste.

    Instructions

    Gluten Free Raspberry Bars with Almond Flour crumble topping in a bowl
    crumble topping in pan
    Gluten Free Raspberry Bars crumble in a pan
    spread raspberry jam onto gluten free raspberry bar crust
    raspberry bar topping sprinkled on top
    baked gluten free raspberry bars in the pan

    Here is a visual overview of the steps to make make this recipe. Scroll down to the recipe at the bottom for exact details.

    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!

    Step 1: To make the crumble, mix together the almond flour, oats, maple syrup, coconut oil and salt in a large bowl.

    Step 2: 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.

    Step 3: 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.

    Step 4: After baking, spread the jam all over the crust and top with the crumble mixture.

    Step 5: Bake the bars for 30-45 minutes. The crumble will be a golden brown and you'll feel temped to dig in. Wait until it cools to eat (and maybe sneak a corner piece while nobody is looking).

    Step 6: Once the bars are cooked, cooled and chilled, you can slice into 16 squares and enjoy!

    gluten free raspberry bars cut into 12 squares
    Can you use frozen berries instead of jam?

    Of course! You can use frozen berries to make your own berry filling. In a pan, stew the berries until the desired texture. If your homemade jam is too thin, add some corn or arrowroot starch to thicken it up.

    Can you use fruits other than raspberry?

    Any fruit jam will be delicious in these bars!

    Can you freeze these raspberry bars?

    Yes, these bars can be stored in the freezer for up to 3 months.

    gluten free raspberry bar with bite taken out of it on marble surface

    Pro tips

    Making these gluten free raspberry bars couldn't be easier! Here are a few tips to ensure they come out perfect each time.

    • No need to over mix the crumb mixture. Once you mix it with a fork and small & medium clumps form, you're done!
    • Make sure you parbake 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.
    • 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.
    • Let your bars cool & chill. I promise, it's worth the wait!
    • Store the bars in an airtight container for up to 5 days or freeze for up to 3 months.
    stacked gluten free raspberry bars

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    Here are more delicious recipes that I think you’ll love!

    • close up spicy chicken pasta in an all clad skillet
      Easy Spicy Chicken Pasta
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      Pink Sauce Pasta Recipe
    • two slices of gluten free lemon drizzle cake on a cooling rack
      Best Gluten Free Lemon Drizzle Cake
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    Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.

    stacked gluten free raspberry bars on marble counter
    Print Pin
    5 from 5 votes

    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
    Cuisine American
    Diet Gluten Free
    Prep Time 20 minutes minutes
    Cook Time 55 minutes minutes
    Servings 16 bars
    Calories 223kcal
    Author Dalya Rubin

    Equipment

    • 1 large mixing bowl
    • 1 8x8 baking pan
    • 1 rubber spatula or fork
    • parchment paper optional but recommended
    • oven

    Ingredients

    • 2 cups almond flour spooned and leveled
    • 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 preserves or 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.

    Notes

    • You can swap the raspberry preserves for any other flavored preserves or jam that you love, such as strawberry, mixed berry or any other.
    • Make this recipe ahead of time, cover and store on the counter for 2-3 days. Alternatively, it can also be kept in the fridge for 5 days. 
    • Freeze the bars! These raspberry bars can be covered well with foil or plastic wrap and placed into a freezer-safe ziplock for up to 3 months. Let thaw in the fridge overnight. 
    • You can easily double this recipe and bake it in a 9"x13" baking pan, and add an additional 5-10 minutes to the bake time.
    • These bars can also be prepared in lined muffin tins. Reduce the bake time by 15-20 minutes since they make cook faster.

    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
    Did you try this recipe?Mention @itsrainingflour or tag #itsrainingflour! We'd love you see what you're getting up to in the kitchen!
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    Reader Interactions

    Comments

    1. Cheryl Strom says

      May 21, 2021 at 8:20 pm

      Hi Dayla in your introductory paragraph I think there is a typo you say unrefined coconut oil and then in your recipe say refined. They sound yummy can't wait to try them

      Reply
      • Dalya Rubin says

        May 21, 2021 at 8:22 pm

        Thanks so much for letting me know! The correct wording should be "refined" coconut oil, so I'm going to update it now. Let me know if you give the recipe a try!

        Reply
    2. Richard says

      September 19, 2021 at 6:01 pm

      These were amazing! I love trying new raspberry treats!! 🙂

      Reply
    3. Michelle says

      May 01, 2022 at 5:36 pm

      Thanks so much for a delicious and easy recipe! I used 7oz of blueberry jam and it certainly satisfied my sweet tooth.

      Reply
      • Dalya Rubin says

        May 10, 2022 at 1:52 am

        I'm so happy to hear you liked it! Blueberry jam sounds fantastic in this recipe!

        Reply
    4. Barbara says

      February 25, 2023 at 9:15 pm

      5 stars
      I made this last month for meeting and a couple of the people where gluten and dairy free. I was so clueless on what to make, settled on this one and so glad I did EVERYONE love them. I am having another meeting and making this again but with Bonne Maman Apricot preserves. My question is last time it stuck to the parchment paper. I follow the recipe to a T should I spray the paper with coconut oil?

      Reply
    5. Holly Russell says

      April 28, 2023 at 12:36 am

      These look so good! Do you have a recommendation for a nut free flour substitute? Maybe oat flour?

      Reply
      • Dalya Rubin says

        May 15, 2023 at 3:36 pm

        Hi, thank you! I have not tried it with oat flour, but it may work! If you give it a go, let me know how it works.

        Reply

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