Gluten-Free Raspberry Bars
Gluten-free raspberry crumb bars with a brown sugar shortbread crust, jammy raspberry filling, and a buttery oat crumble topping. Vegan and egg-free, and everything bakes together in one pan.
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Ingredients
- 2 ½ cups (350 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup (227 g) dairy-free butter - melted and slightly cooled
- 1 cup (220 g) brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ cup (150 g) fresh raspberries - divided
- 1 cup (340 g) raspberry jam or preserves
- ¼ cup (21 g) purity protocol oats - or gluten-free certified oats
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Instructions
- Preheat the oven to 350°F. Spray a 9x9-inch baking dish with cooking spray (make sure it doesn't contain flour) or line with parchment paper.
- In a large bowl, whisk together 2 ½ cups (350 g) gluten-free flour blend, 1 teaspoon cinnamon, 1 teaspoon salt, and ½ teaspoon baking powder.
- Stir in melted 1 cup (227 g) dairy-free butter, 1 cup (220 g) brown sugar, and 1 teaspoon vanilla extract until a thick dough forms.
- Reserve 1 cup of the dough for the topping. Press the remaining dough firmly into the bottom of the prepared pan using your hands or the bottom of a measuring cup.
- Mix 1 cup (120 g) fresh raspberries with 1 cup (340 g) raspberry jam or preserves until the berries are coated. Some will get crushed and that's fine.
- Spread the raspberry mixture over the crust, leaving about a 1/2 inch border around the edges. Scatter the remaining 0.25 cup (30 g) fresh raspberries over the top.
- Mix the reserved 1 cup of dough with ¼ cup (21 g) purity protocol oats. Crumble it evenly over the raspberry filling.
- Bake at 350℉ for 40-45 minutes, until the filling is bubbling and the crumble topping is golden brown. Let cool completely, at least 1 hour, before cutting.
Notes
- Dairy-free butter: I use Earth Balance buttery sticks. Regular butter also works if you don't need this to be dairy-free or vegan.
- Oats: I use purity protocol gluten-free oats, which are grown and processed in dedicated gluten-free facilities. If you can't tolerate oats, leave them out. The topping still works.
- Gluten-Free Note: Always double-check that your flour blend, oats, and cooking spray are gluten-free. Ingredients and manufacturing practices can change over time.
Nutrition
Calories: 279kcal | Carbohydrates: 44g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 71mg | Fiber: 2g | Sugar: 24g | Vitamin C: 4.3mg | Calcium: 40mg | Iron: 1mg
