How to make Raspberry Crumble Bars? (Vegan and Gluten-free)

• Food: Raspberry Crumble Bars
• Writer: Lizzie Green
• Content-Type: Food Blog

Caution is advised, as these raspberry crumble bars are extremely addicting as well as ridiculously simple to put together.

These are modeled after one of my all-time favorite sweets, which are the raspberry bars sold at Whole Foods (the super delicious buttery ones).

The fact that I use coconut oil and walnuts in my version makes them slightly more nutritious, despite the fact that they are still quite decadent. A delightful little something to eat at three o’clock.

It’s highly possible that you already have all of these ingredients stashed away in your cabinet. I just used raspberry jam that I bought from the grocery; nothing fancy. (During the warm months, I might sample some fresh fruit.)

I used spelled flour, but you could also use all-purpose or normal wheat flour without any issues. If you can’t have gluten, you might want to try oat flour that is gluten-free.

Enjoy!

Raspberry crumble bars

Ingredients

• 4 tablespoons coconut oil (hardened)
• 1 cup flour (whole wheat, spelt, or GF oat flour)
• 1 cup walnuts
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup (or so) raspberry jam.

Instructions

1. Prepare a baking dish or 5×7 inches (or similar size) by lining it with parchment paper and preheating the oven to 350 degrees.
2. The coconut oil, flour, walnuts, brown sugar, cinnamon, and salt should all be combined in a food processor and pulsed together until the mixture resembles crumbly wet sand.
3. Put three-quarters of the crumbly mixture into the bottom of the pan and press it down. Bake the bottom crust for about 10 to 15 minutes, or until it acquires a golden hue around the edges. Take the food out of the oven and allow it to cool.
4. The leftover crumbly mixture (which will be your topping) can have, if necessary, a teeny small amount of water added to it, and then the topping can be mixed with your hands in a gentle manner so that it forms thicker crumbles.
5. As soon as the bottom crust is no longer warm to the touch, apply a layer of raspberry jam and then sprinkle the topping over it. Continue baking for ten to twelve more minutes.
6. Wait till it has cooled, then carefully lift out the parchment and cut it.

Notes

• If you find that your coconut oil is liquid or soft, you can solidify it by placing it in the refrigerator for a few minutes.
• If your crumbly topping is more goopy than crumbly, chilling it for a few minutes will help it become more cohesive and prevent it from falling apart.