Gluten Free Raspberry Bars with Almond Flour
These Gluten Free Raspberry Bars with Almond Flour only require 6 simple ingredients and take 15 minutes to prepare.
Servings: 16 bars
Calories: 223kcal
Ingredients
- 2 cups finely ground blanched almond flour spooned and leveled
- 1 cup gluten-free rolled oats
- ⅓ cup refined coconut oil melted
- ⅓ cup + 2 tablespoons maple syrup
- ¼ teaspoon fine sea salt
- 1, 13-ounce jar raspberry preserves 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 8 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 about 35-40 minutes or until the crumble topping is a golden brown color.
- Allow to cool for at least 30 minutes before slicing or storing in the fridge. Ideally, refrigerate for 2-4 hours for easy slicing.
- 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.
Notes
- Raspberry preserves - Swap the raspberry preserves for any other flavored preserves or jam that you love, such as strawberry, mixed berry or any other.
- Make ahead- Cover and store on the counter for 2 days. Alternatively, it can also be kept in the fridge for up to 1 week.
- Freezer- 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.
- Make bars into muffins - 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