Raspberry Bars

These Raspberry Bars are a wonderful treat, especially when you have fresh jam from bight summer berries. I have been working on gluten-free recipes for years, I use almond flour often because I get less of a sugar spike. Some of my daughter’s friends are gluten-free, and they always feel good about eating at my house because it is rare that anything with real flour has been used in ages in my house. In fact, my kitchen aid mixer has only been used for gluten-free.

I have so many friends that have issues with gluten, it seems like it is a real problem for many. I now can eat gluten, but I am having issues I don’t like. So I plan on gluten. Yesterday I ate some birthday cake, knowing I would react. That will be my only gluten for a few days.

These bars are so delicious you won’t miss the gluten one bit. They will have everyone coming for more.

Remember to tag #junkfoodkids and @junkfoodkids when you make recipes. I love seeing everyones photos. Join book club on Instagram rules in the highlight.

Makes 9 Servings

Carbs 21.83g Protein 9.83g



2 cups almond flour

1/4 cup extra virgin coconut oil (melted)

1/4 coconut sugar

1 scoop vanilla plant protein

1/8 tsp salt


1 cup Raspberry Chia Jam

Crumb topping

1/2 cup almond flour

1 tbsp extra virgin coconut oil

1 tbsp coconut sugar

pinch of salt

Keep Raspberry Chia Jam on had all summer so that when unexpected kids show up, you can whip up a delicious snack for them. I always have almond flour on hand and a few essential ingredients so I can quickly make protein balls and other sweet treats like these dessert bars.

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Pre- heat oven to 350 degrees. Use and 8 x 8 baking dish and line with parchment paper.

Mix crust ingredients together until completely combined. Press crust mixture into the bottom of your prepared baking dish. Bake for 15 minutes.

Mix your crumb topping ingredients together. I like to use my hands so that I know it is evenly mixed and crumby.

Remove baking dish from the oven. Let cool Just enough so you don’t burn yourself. Spread Jam on top of the crust. Evenly spread crumb topping over top of the jam.

Place back in oven and bake for about 30 minutes until crumb topping starts to brown.

Let cool. Once cool enough place in the refrigerator for at least an hour. Remove using parchment paper and cut into slices. I store my bars in the fridge. They make a refreshing treat on a beautiful summer day. A perfect recipe for a fresh after-dinner dessert on a warm breezy evening.


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