Raspberry crumbly bars

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Raspberry crumbly bars

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Adjust Servings:
3/4 cup Coconut oil
1 teaspoon extract Vanilla
1/2 cup Maple syrup
1 cup Almond flour
1/2 cup Sweet sorghum flour
1/4 cup Tapioca flour
4 tablespoons Coconut shreds
1/4 teaspoon Sea salt
1 teaspoon Xanthan gum
1 dash Nutmeg
1/3 cup raspberry Jam You can use the jam you like the most
To garnish:
1 gallop Whipped rice cream
1 pinch Cinnamon If desired

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

These crumbly bars are a perfect treat for a snack or dessert. They are vegan, gluten-free, and vanilla and coconut scented. Try them with coffe or tea, and add a gallop of whipped cream or ice cream to make it even more delicious!

  • 40 minutes
  • Serves 9
  • Easy


  • To garnish:



Looking for a simple gluten-free and vegan treat? These crumbly bars are assembled in minutes and they are soooo delicious! I used raspberry and pomegranate jam for the filling, but you can substitute with the jam you like the most: my favourite for this recipe are ginger and lemon, royal fig, and pineapple and mango.

To prepare them, put the vanilla extract, maple syrup, and coconut oil in a small bowl, and whisk them together. In a separate bowl, mix all the solid ingredients, then add the content of the small bowl and mix it together (the texture should be lumpy and crumbly).

Finally, put half of the dough in an oven dish lined with parchment and flatten it roughly with the back of a spoon. Spread your jam of choice on top of it, and finally cover with the remaining dough. Put in a pre-heated oven and bake at 35o F degrees for 30 minutes.

When ready, take out of the oven and set aside for 15 minutes to cool down. Then, cut it into squares.

Serve with a gallop of vegan whipped cream and enjoy!

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3 minutes

Mix the liquid ingredients

Pre-heat the oven to 350 F degrees.
In a small cup, mix the coconut oil, vanilla extract, and maple syrup. If the coconut oil is at a solid state, do not heat it to make it melt: cut it with a whip or a pastry cutter and stir until it blends with the rest of the ingredients.

1 minute

Mix the dry ingredients

In a separate, larger bowl, mix all the dry ingredients.

1 minute

Make the dough

Transfer the content of the smaller bowl to the large bowl, then mix it together with the help of a spoon or by hand. The resulting dough should be crumbly.

5 minutes

Compose the dish

Line a baking dish with some parchment. Make sure that there is some extra parchment to the sides, so it will be easier to lift out the bars from the dish.
Transfer half of the dough to the baking dish, spread it to cover the bottom of the dish and roughly flatten it with the back of a tablespoon or with your hands. Spread the jam on top of it (make sure that all the surface is covered.
Finally, cover with the remaining dough.

30 minutes


Put the baking dish in the oven and bake for 30 minutes. When ready, take out of the oven and set aside to cool down for at least 15 minutes.


Garnish and serve

Cut into bars or squares, transfer to the serving dishes and garnish with a gallop of vegan whipped cream or ice cream. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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