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!

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.

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

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!

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.

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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

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