Raspberry bars have always been one of my favorite bakery treats. Unfortunately, most are filled with refined flour and sugar, so they don’t make the healthiest choice for an everyday snack.
I love making healthier versions of my favorite treats and these raspberry bars are just as delicious as the ones I used to get at the bakery, except they are gluten free, vegan, and refined sugar-free.
16 Servings (130 calories 5 F / 20 C / 2 P )
1 cup gluten-free oat flour (112 g)
1 cup gluten-free rolled oats (100 g)
1/4 cup coconut palm sugar (or brown sugar) (48 g)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup non-hydrogenated palm shortening (you can sub coconut oil or other solid fat source) (64 g)
3 Tablespoons maple syrup (or other liquid sweetener of choice) (45 ml)
1 teaspoon vanilla extract (5 ml)
3/4 cup raspberry jam (use homemade or sugar-free jam to make it 100% refined sugar-free) (180 g)
Preheat oven to 350 F. Grease an 8×8 square glass pan with non-stick spray.
Combine all dry ingredients in a large bowl and stir until combined. Add shortening and cut in with a fork or pastry cutter until a crumbly mixture forms. Add maple syrup and vanilla. Press 3/4 of the dough evenly into the bottom of the pan. Spread with raspberry jam, and crumble remaining dough on top.
Bake for 25-30 minutes. Allow to cool before slicing into squares.
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