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Raspberry Rhubarb Crumble Bars



These Raspberry Rhubarb Crumble Bars are a delightful combination of sweet and tart flavors, with a gluten-free and vegan twist. Perfect for a summer treat or any time you're craving something fruity and indulgent.

Ingredients:
  • 2 cups gluten-free rolled oats
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • 1 1/2 cups chopped rhubarb
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1/2 cup gluten-free flour blend
  • 1/4 cup coconut sugar
  • 1/4 cup rolled oats
  • 1/4 cup coconut oil, melted

Instructions:

Preheat the oven to 350F 175C

Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal

In a large bowl, mix together the rolled oats, almond flour, coconut sugar, baking powder, and salt

Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, and mix until well combined

Press two-thirds of the oat mixture into the bottom of the prepared baking dish to form the crust

In a separate bowl, combine the raspberries, rhubarb, cornstarch, lemon juice, and maple syrup

Spread this mixture evenly over the crust

In another bowl, mix together the gluten-free flour blend, coconut sugar, rolled oats, and melted coconut oil until crumbly

Sprinkle the crumble mixture over the raspberry-rhubarb layer

Bake for 35-40 minutes, or until the top is golden brown and the fruit layer is bubbly

Allow to cool completely before slicing into bars

Serve and enjoy!


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