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Vegan Gluten Free Blueberry Raspberry Bars


  • Author: Vicky & Ruth
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 15 bars 1x
  • Category: Desserty
  • Method: Baking

Description

Inspired by Smitten Kitchen’s Blueberry Crumb bars, our vegan, gluten free blueberry raspberry bars are just as rich and decadent, and will satisfy you sweet cravings all year long!


Ingredients

  • 2 cups oats, divided
  • 1 cup 1-to-1 gluten free flour
  • 1 cup almond meal
  • 2/3 cup brown or granulated sugar
  • 2/3 cup coconut oil, at room temperature
  • Zest of 1 large lemon
  • 1/4 tsp salt
  • 2 1/2 cups frozen raspberries
  • 2 1/2 cup frozen blueberries
  • 2/3 cup brown sugar
  • 1 tbsp corn starch
  • Juice of 1 large lemon

Instructions

  1. Preheat the oven to 375F. Generously grease a 9x13inch baking dish
  2. Combine 1 cup of the oats, flour, almond meal, 2/3 cup sugar, coconut oil, lemon zest and salt in the food processor, and pulse until all the ingredients come together and the oats are broken down. Transfer to a large bowl, add the remaining cup of oats and mix well, using your hands. Set aside
  3. Combine the raspberries, blueberries, brown sugar and corn starch  in a large bowl and toss well, until coated. Add the lemon juice and mix well
  4. Firmly press half of the oat mixture into the greased baking dish. Spread the fruit mixture evenly, and crumble the remaining half of oat mixture on top. Bake in the lower rack for 45 minutes, until the top is golden brown (see note). Let it cool completely before cutting (they will be easier to cut if kept in the refrigerator)

Notes

We recommend using a clear baking dish, to make sure the bottom of the bars is done

 

Nutrition

  • Serving Size: 1 bar
  • Calories: 273
  • Sugar: 16
  • Sodium: 43.1
  • Fat: 13
  • Saturated Fat: 8.4
  • Unsaturated Fat: 0.9
  • Trans Fat: 0
  • Carbohydrates: 34.2
  • Fiber: 4.3
  • Protein: 4.2
  • Cholesterol: 0
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