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!
Servings: 16 bars
Calories: 223kcal
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