Ingredients
For the Crust & Crumble Topping:
- 2 cups gluten-free rolled oats
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup coconut oil (melted)
- ½ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
For the Raspberry Filling:
- 2½ cups fresh or frozen raspberries
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons chia seeds (for thickening)
Instructions
Prepare the Oven & Baking Pan:
- Preheat your oven to 350°F (175°C).
- Line an 8x8 inch baking pan with parchment paper.
Make the Crust & Crumble Topping:
- In a large bowl, combine gluten-free oats, almond flour, coconut flour, cinnamon, and sea salt.
- Stir in melted coconut oil, maple syrup (or honey), and vanilla extract until a crumbly dough forms.
- Press about two-thirds of the mixture evenly into the bottom of the prepared baking pan. Reserve the remaining mixture for topping.
Prepare the Raspberry Filling:
- In a saucepan, add raspberries, maple syrup or honey, lemon juice, and lemon zest.
- Cook on medium heat for about 5 minutes, gently mashing raspberries with a fork or potato masher until softened.
- Stir in chia seeds and remove from heat, letting the mixture sit for 10 minutes to thicken.
Assemble & Bake:
- Spread the raspberry filling evenly over the crust layer.
- Sprinkle the reserved crumble mixture evenly over the raspberry filling.
- Bake in the preheated oven for 25-30 minutes until the topping is golden brown.
Cool & Serve:
- Allow bars to cool completely in the pan.
- Once cooled, refrigerate for at least 1 hour before slicing into bars to ensure they set properly.