Raspberry bars have always been one of my favorite bakery treats. Unfortunately, most are filled with refined flour and sugar, so they don’t make the healthiest choice for an everyday snack.
I love making healthier versions of my favorite treats and these raspberry bars are just as delicious as the ones I used to get at the bakery, except they are gluten-free, vegan, and refined sugar-free.
SERVES: 16 – 130 calories 5 F / 20 C / 2 P per serving
1 cup gluten-free oat flour (112g)
1 cup gluten-free rolled oats (100g)
1/4 cup coconut palm sugar (or brown sugar) (48g)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup non-hydrogenated palm shortening (you may substitute coconut oil, butter for non-vegan, or other solid fat source) (64g)
3 Tablespoons pure maple syrup or honey (45ml)
1 teaspoon vanilla extract (5ml)
3/4 cup raspberry jam (use homemade or sugar-free jam to make these 100% refined sugar-free) (180g)
Preheat oven to 350 F. Grease an 8×8 square glass pan with non-stick spray, or line with parchment paper.
Combine all dry ingredients in a large bowl and stir until combined. Add shortening and cut in with a fork or pastry cutter until a crumbly mixture forms. Add maple syrup and vanilla. Press 3/4 of the dough evenly into the bottom of the pan. Spread with raspberry jam, and crumble remaining dough on top.
Bake for 25-30 minutes. Allow to cool before slicing into squares.
Enjoy! Post a photo on Instagram, tag me @sarahlynnfitness and use #baketobefit if you try these.
If you’d like to have all my blog recipes saved in one place, they are all included in a bonus section at the end of The Healthy Brownie Cookbook! Check out the other eBooks here for tons more healthy dessert recipes 🙂