These raspberry bars can be done gluten-free or with regular flour. They also freeze well.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Raspberry Bars
Ingredients
For first layer of bars
- 1 cup gluten free Bob's Red Mill flour (or regular flour)
- 1 cup blanched almond meal or flour
- 3/4 cup sugar or coconut sugar
- 1 egg
- 1 stick butter, softened
For second layer:
- 1 cup good quality raspberry preserves
For third layer:
- 1/2 cup any granola you like (If the granola doesn’t have coconut flakes, add 2 Tablespoons of shredded coconut)
Instructions
- Preheat oven to 350F.
- Prepare a rectangular metal pan (9”x13”) lined with parchment paper.
To make first layer of bars:
- Mix the flours, sugar, egg and butter all together until smooth. Use your hands to mix ingredients together. Transfer the dough to the lined pan and start flattening the dough with your fingers until it is evenly distributed. Create a small rim around the edge.
To make the second layer:
- Mix the jam in its jar to make it smoother and easier to spread. Spread it evenly on the dough, leaving ½-inch borders without jam.
To make third layer:
- Crunch the granola (and shredded coconut if granola doesn't have coconut flakes) with your hands and sprinkle it evenly on the jam. You should be able to see the jam in between the granola.
Baking the bars:
- Bake on 350F for 30 minutes. Let cool.
- Remove carefully from the pan and let cool again completely on a cooling rack.
- Move to a cutting board, cut into even squares using a pizza cutter or a large knife. Bars can be stored in an airtight container on the counter or refrigerated. They also freeze well.
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