Hello yummy breakfast, dessert or afternoon snack. These vegan gluten-free raspberry oatmeal bars pair perfectly with morning or afternoon coffee, and they’re not only gluten-free, but they’re also dairy-free and egg-free! During the summer, they’re the perfect treat to make with all those lovely, fresh, in-season raspberries. In fact, this recipe is one of 8 featured in a recent article about summer fruit recipes. 🙂
A Safe and Delicious Treat: Vegan Gluten-Free Raspberry Oatmeal Bars
I don’t suffer from celiac disease or a gluten sensitivity, but I have friends and family who do. And as a dairy allergy sufferer, I understand the struggle of finding desserts I can eat … and finding or making safe desserts that are also delicious. With that in mind, and because I’m finding that many people who have issues with gluten also have a dairy allergy, I’m trying to create more recipes that are both dairy-free and gluten-free. I also have friends who are allergic to eggs, so when I can, I also like to make egg-free recipes (especially desserts). This one fits the bill for all three: no gluten, dairy or eggs!
Pin it and try it!
Servings |
12
|
- 1 10 oz package fresh raspberries
- 2 Tbsp real maple syrup
- 2 Tbsp cornstarch
- 1/4 tsp almond extract
- 1/3 cup vegan butter (at room temperature)
- 2/3 cup firmly packed brown sugar
- 1 cup quick-cooking gluten-free oats (I used Bob's Red Mill)
- 1 cup gluten-free baking flour (I ued Bob's Red Mill Paleo baking flour)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- cookig oil spray
Ingredients
|
|
- Preheat oven to 375 degrees F
- Combine raspberries, maple syrup and cornstarch in a saucepan. Stir constantly as you bring to a boil and then cook 1 minute or until thickened. Remove from heat and stir in the almond extract. Set aside.
- Beat the vegan butter with an electric mixer until fluffy; add brown sugar and vanilla and mix well.
- Combine the gluten-free oats, g-f flour, baking soda and salt and stir well; add to the butter/sugar mixture and stir until it is a course, crumbly mixture.
- Coat a 9x9 square baking dish with cooking oil spray
- Press 2 cups of the oatmeal mixture into the bottom of the pan (save the rest). Bake for 8 minutes (or until crust looks slightly browned and puffed)
- Spread the raspberry mixture evenly over the crust
- Add the remaining oatmeal mixture to the top; bake for 15 minutes or until golden brown.
- Let cool completely and then cut into squares; for easier cutting (and to get straighter squares) put in the freezer for 30-60 minutes and then cut. Enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
Leave a Reply