I’ve already confessed my cookie-monster-ness to you. So, we got that out of the way. 🙂
But when I need to jazz it up a bit, I’ve got to bake something more than cookies. And that’s when the inspiration struck for raspberry bars.
And, where we are in Canada they have almost no organic frozen fruit (insert sadface, we are so spoiled in the USA). But we did score a huge box of local raspberries and I didn’t want them to go bad. So I made raspberry cobbler using this delish recipe and then I had to do something else with them…
Raspberry bars were then born! And boy oh boy, did they deliver. Enjoy! Xo
Ingredients:
- 2 1/2 c Bob’s Red Mill gluten-free flour blend
- 1/2 c organic coconut sugar
- 1 cup of organic butter, vegan butter or coconut butter, melted
- 1 t organic vanilla extract
- 1 1/2 c raspberries
- Organic coconut oil as needed
Step one: Preheat oven to 350.
Step two: In a small saucepan, add in the raspberries and place on low heat until raspberries are in a jam-consistency.
Step three: Use an electric mixer to mix butter, “sugar” and vanilla extract. Hand-mix in flour. The mixture will be crumbly (this is a good thing).
Step four: Use organic coconut oil to oil a 13×9 glass pan.
Step five: Take the flour mixture and pour half of it on the bottom of the pan. Then taking your hands and the heel of your hand to “press in” the pan so that it forms a layer of crust along the bottom of the pan.
Step six: Next, pour the raspberry “jam” mixture over the crust until it covers the whole crust/pan.
Step seven: Pour the remaining half of the flour mixture over the top of the jam, and leave it crumbly.
Step eight: Bake for 30 minutes until light brown.
Step nine: Let the bars cool for up to 11 minutes and then put them into the refrigerator for up to an hour before eating.
Step ten: Bless the bars with your right hand asking that the bars bring the highest love and peace to all who eat them. And so it is. It is so.
Step eleven: Cut the bars into squares, and enjoy. Store in the fridge.
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