Skip to main content

Gluten-Free Goddess Raspberry Jam Bars

Gluten-Free Raspberry Coconut-Almond Bars


Sweet and simple raspberry jam bars.

Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne).

And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust.

Nope.

In fact, these decadent raspberry coconut-almond bars should come with a warning:  Be careful who you share these with. Because they are sure to fall madly in love with you.

Seriously.

Karina xox




Raspberry almond bars recipe with coconut and a hazelnut flour gluten free crust

Gluten-Free Goddess Raspberry Jam Bars 

By Karina Allrich December 2010.

These luscious little vegan beauties are sticky sweet, buttery and decadent. A truly tempting dessert treat. Go ahead and indulge. Bake up a batch. Make friends.

Ingredients:

1 cup ground hazelnut or almond flour
1/2 cup sorghum flour
1/4 cup coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar, lightly packed
1 teaspoon xanthan gum

1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
3/4 cup Earth Balance stick, or butter if you prefer dairy
1 teaspoon bourbon vanilla

Topping ingredients:

14 oz. really good raspberry jam or preserves

For the crumble topping:

1/2 cup sorghum or brown rice flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Earth Balance

For the coconut-almond topping:

1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons Earth Balance
1/2 teaspoon bourbon vanilla extract


Instructions:

Pre-heat the oven to 350ºF.

Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.

First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the shortening and vanilla- I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.

Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust.

Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it.

Remove from the oven and set aside. Keep the oven heated.

In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.

To make the coconut-almond mixture- gently melt the vegan butter in a saucepan. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.

While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides.

Sprinkle on the crumble topping.

Spoon on the coconut-almond mixture and spread it evenly all over the top.

Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.

Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.

Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.

Wrap leftover bars, bag and freeze.

Cook time: 22 min

Yield: 24 bars - These babies are sugary and rich.


Karina's Notes:

Cool before cutting (if you can resist!) to keep them from crumbling.

Store chilled for best texture.

If you prefer using dairy, butter will work.

Coconut oil can be slightly oily, so when I use it in this recipe, I use a little less.

Health Note::

Enjoy sugary treats in moderation, darling. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.



Gluten free raspberry coconut almond cookie bars

More gluten-free cookie recipes from food bloggers:

Ginger Lemon Girl's Gluten-Free Snickerdoodle Cookie Recipe

Elana's Pantry bakes up Pecan Shortbread Cookies

TRENDING

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Goddess Zucchini Breakfast Cake

Zucchini Cake! Yep. What's for breakfast, you ask? Cereal? Yogurt? #Boring Instead, let's eat cake.  A tasty breakfast cake inspired by those lovely  maple sweetened almond zucchini mini-muffins . Remember those? I sure do.  They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my (bulging) purse/backpack/tote whenever we venture far afield. Because, well. You never know. And even if we are still stuck at home, isolating ourselves week after week like champs... today I remembered those zucchini muffins and thought--- hmmmmm.  What. If. We. Make. Zucchini. Cake. For breakfast!? Because. #notboring Karina xox Gluten-Free Goddess Zucchini Breakfast Cake Recipe By Karina Allrich May 2012. Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutritio

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Fresh, bright quinoa salad with oranges and roasted beets. Roasted Beets + Quinoa are a super yum match. Trust me. February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread . And soul warming soup . And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties. Because throwing a party is a tad more complicated than it used to be. There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house. Why not go fresh and bre