After delving in to some of the Medical Medium books, I have been eating a lot more fruit lately. That has translated into baking as well because I can’t live without my desserts! These raspberry bars were a product of that and I have made them every week for a month straight because I just cant’t stop eating them.
They are vegan, gluten free and refined sugar free. A completely guilt free dessert to just devour whenever you feel like it. They’re super quick to make too. Did I convince you yet?
Raspberry Bars Modified
Upon making these bars for the first time, I found them to be so crumbly, I couldn’t even call them bars. They had to be just scooped out of the tray with a spoon because they couldn’t hold their shape. So I modified the recipe, adding more coconut oil to the crumble mixture. They held up just fine after that.
I made a few other changes as well, adding almond flour to the mix and defining the amount of lemon juice that should be in the raspberry filling that somehow got left out of the ingredient list on the Medical Medium site. I added some more raspberries as well because why not?
After a few test runs, I nailed them so they’re perfect for you to make now too!
Here’s the ingredients for the filling. Gather them all first, because they all go in at once into the pan.
- Maple Syrup (or Honey)
- Arrowroot Powder
- Vanilla Extract
- Lemon Juice
In a large non-stick pan on the stove, add all of the filling inredgients. With a fork smush all the raspberries. Then set on low heat and let it come to a simmer. After a few minutes, it should feel thicker. Take it off the heat and let it cool while you make the crumble.
This comes together very quick. Don’t let it overboil on the stove! A low simmer is just fine.
Raspberry Bars: Crumble Base & Topping
The crumble mixture is just as quick as the filling. At this point, you can turn on your oven to preheat to 350°F. Gather your ingredients:
- Oat Flour
- Almond Flour
- Coconut Sugar
- Coconut Oil
- Maple Syrup
In a large bowl, mix together all the dry ingredients and then add in the wet ingredients and mix until combined and crumbly. It will be a wet mix.
Making Oat Flour
This recipe requires oat flour, but you don’t actually need to go out and buy it. If you have oats, then you can just blitz them in a food processor to make oat flour. It’s that simple!
This recipe calls for 1 cup, so put a rounded cup of oats into your food processor and you should have just the right amount of oat flour.
Raspberry Bars Assembly
This is the part where it all comes together. In a 9×9 glass dish lined with parchment paper, put two-thirds of the crumble mixture and pack down. You can use your hands or a spatula to evenly spread and flatten down the crumble. I use my hands. Then pour the raspberry filling and spread into an even layer.
With your hands crumble the last third of the mixture on top and pop it in the oven for about 30-35 minutes. The oats on top should get a little golden.
This yummy dessert is quite good on its own or with some whipped cream on top or ice cream on the side. I was bringing it to work as a snack. It can be great to pack with your kids lunches!
As ever, when you make the recipe please make sure to leave a rating and review down below. It really helps other people to see my blog and I would love the feedback! Thank you 🙂
- 2½ Cups Raspberries, Fresh
- ¼ Cup Maple Syrup (or Honey)
- 2 Tbsp Arrowroot Powder
- 1 Tsp Vanilla
- 2 Tsp Lemon Juice
Crumble Base & Topping
- 1 Cup Oat Flour
- 1 Cup Oats (Gluten-Free)
- 1 Cup Almond Flour
- ½ Cup Coconut Sugar
- ¾ Cup Coconut Oil, Melted
- 2 Tbsp Maple Syrup
- In a large non-stick pan, combine raspberries, maple syrup, arrowroot powder, vanilla and lemon juice. With a large fork, mush all the raspberries. Turn on low heat and let the filling come to a simmer. Simmer for a few minutes and then take off the heat once it thickens. Set aside.
- Preheat Oven to 350°F. In a large bowl combine oats, oat flour, almond flour and coconut sugar. Then add in melted coconut oil and maple syrup. Mix together until all crumbly. The mixture will be wet.
- Line a glass dish with parchment paper or grease it with coconut oil. Spread and flatten 2/3 of the crumble mixture onto the bottom of the dish. Pour in raspberry filling and spread evenly. Crumble the last third of the oat mixture on top with your hands. Try to cover all the raspberry filling. If a few spots show that's ok.
- Bake for 30-35 minutes until the top looks golden. Let cool and cut into bars. Enjoy!
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