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Gluten-Free Raspberry Bars
These gluten-free raspberry bars are the perfect balance of sweet and tart with a crumbly, wholesome texture. Made with real fruit and no refined sugar, they’re a healthier treat for dessert, snacks, or even breakfast.
Print Recipe
Equipment
- mixing bowls
- measuring cups and spoons
- whisk or fork
- 8 x 8 inch baking dish
- food processor or blender
- spatula or spoon
Ingredients
- 1 cup almond flour
- 1 cup rolled oats
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar-free maple syrup (or regular maple syrup)
- 1/4 cup coconut oil (melted)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 1/4 cup low carb brown sugar (or coconut sugar)
- 1 tablespoon arrowroot
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 350°F.
- Line an 8 x 8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium to large mixing bowl, combine the oats, almond flour, vanilla extract, baking powder, salt, melted coconut oil, and maple syrup. Stir until well combined.
- Reserve about 1/4 of the mixture, then press the remaining mixture into the prepared pan, making sure it's evenly spread out and pressed down well.
- In a medium-sized pan, heat the raspberries over medium heat, stirring occasionally, until they start to break down and release their juices.
- Stir in the lime juice, arrowroot, and low-carb brown sugar, and cook until thickened to a jam-like consistency. Remove from heat and let cool for a few minutes.
- Pour the raspberry mixture over the crust, and spread out evenly using a spatula.
- Sprinkle the remaining oat mixture over the raspberry layer, then gently press it down.
- Bake for 30-35 minutes, or until the top is golden brown and the edges are slightly crispy.
- Remove from the oven and let cool completely. Once cooled, lift the bars out of the pan using the overhanging parchment paper, and cut into bars of desired size.
- For best results, chill the bars in the refrigerator for 1–2 hours before cutting to help them fully set.
Notes
Fresh or Frozen Raspberries:
You can use either fresh or frozen raspberries. If using frozen, thaw and drain well to prevent excess moisture. Sweetener Options:
Sugar-free maple syrup gives great flavor, but you can substitute another sweetener. If using a granulated option, increase slightly and add a bit of liquid. Oats:
Rolled oats provide the best texture, but quick oats will work if needed. How to Prevent Soggy Bars:
Cook the filling until thick and jam-like, and allow the bars to cool completely before slicing.
You can use either fresh or frozen raspberries. If using frozen, thaw and drain well to prevent excess moisture. Sweetener Options:
Sugar-free maple syrup gives great flavor, but you can substitute another sweetener. If using a granulated option, increase slightly and add a bit of liquid. Oats:
Rolled oats provide the best texture, but quick oats will work if needed. How to Prevent Soggy Bars:
Cook the filling until thick and jam-like, and allow the bars to cool completely before slicing.