I didn’t plan on posting today, or even posting this recipe at all. I had a couple people ask for it though, and I decided that I wanted to link up with the Virtual Vegan LINKY Potluck, the only link up I ever participate in! Any excuse for baked goods is a good excuse!
With an abundance of raspberries in my house these days, it’s no surprise we’ve been creating all kinds of raspberry based recipes.
This recipe cred actually goes to my mom, the angel that had these delicious bars baked and ready for consumption the moment I arrived home after a morning run in the hot hot sun.
We made these gluten free, but you can easily sub whole wheat flour if you prefer. Either way, prepare for a raspberry flavor bomb.
Raspberry Oat Crumble Bars (V/GF)
For the cake:
1 1/2 cups GF flour (I suggest Namaste Perfect Flour Blend)
1/2 cup coconut sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup coconut oil cut in pieces
1 chia egg (1 tbsp ground chia and 3 tblsp of water)
1 cup almond milk
1/2 tsp vanilla
1 cup fresh raspberries
For the crumble topping:
1/4 cup brown sugar
2 tblsp of gluten free flour
pinch of ground nutmeg
2 tblsp coconut oil
1/4 cup chopped almonds
- 1/4 cup rolled oats
- Preheat oven to 350 F and oil an 8in square baking pan.
- For the crumble topping stir together the brown sugar, flour, and nutmeg in a small bowl. Cut in your coconut oil* with a knife and mix-stir until it resembles coarse crumbs. Stir in pecans and oats. Set aside.
- For the cake stir together the flour, coconut sugar, baking powder, and baking soda. Cut in your coconut oil* until mixture is crumbled. Add chia egg, almond milk, and vanilla. Stir until combined.
- Pour batter into your pan and scatter your raspberries evenly over the surface. Sprinkle the set aside crumble topping evenly over the berries. Bake until cake is well risen and golden- about 50 minutes.
- Remove, let cool, serve, and ENJOY!
Notes: *You don’t want to use melted coconut oil for this recipe, but solid oil can be difficult to cut. Allow your oil to be somewhat softened as if you were using room temperature butter.
I suggest serving these with a side of more berries, some banana, alongside your morning coffee, or underneath a blob of vanilla coconut ice cream. These were gone in a couple days, and now I need to decide what to make next! Suggestions welcomed!
Q: How are you taking advantage of summer berries? We’re on our second batch of fresh picked, local raspberries. We’ve gone through almost fifteen containers.