Raspberry Crumble Bars

These Raspberry Crumble Bars will surely satisfy. They’re full of flavor, deliciously sweet, and bring just a hint of tartness from the raspberries. Best of all, they’re made without any eggs, dairy products, gluten, or other troublemaker ingredients. Raspberries are the star ingredient; they are rich in antioxidants that help remove free radicals from the organs and bloodstream.

Ingredients:

For the filling:

• 2 1/4 cups raspberries
• 1/4 cup raw honey or maple syrup
• 2 tbsp arrowroot starch
• 1 tsp alcohol free vanilla extract or vanilla powder

For the base and topping:

• 1 cup gluten-free rolled oats
• 2 cups gluten free oat flour
• 1/2 cup coconut sugar
• 2 tbsp maple syrup
• 1/2 cup melted coconut oil

Directions:

Preheat oven to 350F/180C. Line an 8×8 inch pan with parchment paper. Set aside.

To make the filling, place a small pot over medium-high heat. Add the raspberries, raw honey or maple syrup, lemon juice, arrowroot, and vanilla extract or powder. Stir until evenly mixed.

Bring the mixture to a simmer and cook, stirring often, until thick and bubbly, about 2-3 minutes. Remove and set aside to cool for 10 minutes.

To make the base and topping, combine the oat flour, oats, coconut sugar, and cinnamon in a large mixing bowl. Pour in the melted coconut oil and stir until the dough clumps together.

Place 2 cups of the mixture into the prepared pan and set aside the rest. Press the mixture evenly to the base of the pan using your fingers or a flat-bottomed glass.

Pour the raspberry filling on top of the base and spread out evenly. Sprinkle the rest of the crumb mixture over the filling.

Bake for 30-35 minutes, until the filling is bubbly and the top golden.

Remove from oven and cool completely before slicing into bars.

Makes 12 bars

Recipe Source: Anthony William, Medical Medium.