gluten free vegan raspberry almond breakfast bars
RECIPE TYPE: breakfast
SERVES: 8-10
  • 1 1/2 cups gluten free oat flour*
  • 3/4 cup almond flour
  • 6 tablespoons coconut sugar or cane sugar**
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 4 tablespoons non-hydrogenated shortening
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons pure maple syrup
  • 3/4 cup raspberry jam
  • 1/2 cup sliced almonds, crushed into small pieces
  1. Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
  2. For crust/crumb topping, mix together oat flour, almond flour, sugar, baking powder and salt in large bowl. Add shortening, applesauce and maple syrup. Stir until dough comes together.
  3. Press about half of mixture into prepared pan, reserving the other half. Press evenly into bottom of pan. Spread even layer of raspberry jam over top.
  4. To remaining dough, add crushed sliced almonds. Pinch off pieces of topping {it’s a softer dough} and place even layer over top of raspberry jam.
  5. Bake bars for 30-35 minutes or until topping is golden brown. Allow to cool in pan. Slice and serve.
* To make oat flour, blend about 2 cups gluten free rolled oats in the blender or food processor on high until finely ground.
** You can also use a combination of 3 tablespoons coconut sugar and 3 tablespoons cane sugar, which is what I did.
Recipe by Sarah Bakes Gluten Free at