"Snack bars or a drug? The world will never know.
Kidding. You’ll absolutely love these gluten-free vegan raspberry crumble bars filled with homemade raspberry chia seed jam."
Gluten-Free Raspberry Crumble Bars
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Prep time 15mins
Cook time 45mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 1/2 cups almond flour
- 1 cups coconut flour
- 1/2 cups coconut flakes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 cups melted coconut oil
- 1/4 cups almond milk
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
- 1 cup raspberries
- 2 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1 scoop collagen peptides
- 1/2 cup gluten free oats
Bottom Layer
Method
Step 1
Pre-heat the oven to 350 degrees.
Step 2
In a large bowl, mix together almond meal, coconut flour, coconut flakes, cinnamon, and baking powder.
Step 3
Stir in melted coconut oil, almond milk, vanilla extract, and maple syrup.
Step 4
Set 1 cup of mixture aside for the top crumble. Place parchment paper in the bottom of a 9×9 baking pan, and then press the remaining mix into the bottom.
Step 5
Place bottom layer in the oven for 10 minutes. While it is cooking, make your raspberry jam filling.
Raspberry Jam Filling
Step 1
Add raspberries, chia seeds, maple syrup, and collagen peptides to a pan over medium heat.
Step 2
Cook until liquid consistency, then let it cool down.
Step 3
Remove the baking pan from the oven, placing the raspberry jam filling on top of the bottom layer.
Top Crumble
Step 1
Mix the reserved 1 cup from the bottom layer with the oats, and sprinkle on top of the raspberry jam layer.
Step 2
Bake at 350 for 20 minutes.