gluten free vegan raspberry almond crumb bars
SERVES: 9-12
  • 1 cup Sarah's gluten free flour blend
  • 1 cup gluten free quick oats
  • 1/2 cup almond flour
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar
  • 1/4 teaspoon sea salt
  • 6 tablespoons refined coconut oil, solid
  • 2 tablespoons almond milk or coconut milk
  • 2 tablespoon pure maple syrup
  • 3/4 cup raspberry jam {or favorite jam}
  • 1/2 cup sliced almonds
  1. Preheat oven to 375 degrees. Prepare 8x8-inch square baking pan by lining with parchment paper or spraying with nonstick cooking spray.
  2. Sift together flour, oats, almond flour, brown sugar, sugar and salt. Add coconut oil, maple syrup and coconut milk. Blend with fork until ingredients are well mixed.
  3. Spread 1/2 of oat mixture into prepared baking pan. Press evenly into bottom of pan. Spread even layer raspberry jam over top.
  4. Add sliced almonds to other half of oat mixture and gently mix until combined {it’s ok if almonds break up}. Sprinkle over raspberry jam.
  5. Bake bars for 35-40 minutes or until top is golden brown. Place on cooling rack and allow to cool in pan. Slice and serve.
Recipe by Sarah Bakes Gluten Free at