Gluten-free Raspberry Layer Bars

Trader Joes had organic fresh raspberries on sale last week and I just couldn’t resist.  Normally, I only purchase fresh from the farm stand in season, or pick my own in the late summer or fall.  I wanted to create a special treat with these little jewels and decided to develop a raspberry bar.  I wanted to feature the fresh whole fruit, not just a sugary jam.  I think you’ll be as pleased as I  (and my kids) am with the resulting recipe.  Keep in mind this is a treat and should be a mindful indulgence!

Gluten-free Raspberry Layer Bars

Makes 12 bars

1/2 cup butter melted

2 tsp. almond extract

1 tsp. vanilla extract

1 egg, lightly beaten

1/2 cup almond flour or meal

1/4 cup coconut flour

1/2 cup millet flour

1/2 cup plus 1 T coconut palm sugar, separated

1 cup gluten-free rolled oats

1 1/2 tsp. xantham gum

1 tsp. baking powder

6 oz. fresh organic raspberries

1 tsp. cornstarch

1/2 cup chocolate chips

1/4 cup finely shredded coconut

1/4 cup sliced almonds or walnuts

Preheat oven to 350 degrees. In a large mixing bowl, combine butter, egg and extracts and set aside.  In a separate bowl combine flours,  sugar, oats, xantham gum and baking powder. Mix until well combined and add to wet mixture and mix until well combined.  In a small bowl toss raspberries with 1 T of coconut sugar and cornstarch.  Press 2/3 of batter into the bottom of a greased 8×8 square baking pan.  Sprinkle top evenly with raspberries, chocolate chips, coconut and nuts.  Sprinkle remaining batter on top and press down gently.  Bake at 350 for 20-25 minutes.