When I was asked to be on The Cooking Channels’ Unique Sweets, they wanted a dessert that was reminiscent of childhood.

I loved eating raspberry-filled pastries as a kid. So I created these especially for the show. They are different from the boxed kind that I ate growing up, but they are 100% better!

2012 and 2013 James Beard Award Finalist Pastry Chef Hedy Goldsmith said about these little delights, “I loved eating these, and what I loved most about it is that I can eat the whole thing and not feel guilty about it.”

Pastry Chef and Food Writer Pauletto Goto said, “One of my favorite items was the Raspberry Bars. It’s two of the most classic combinations and it’s gorgeous….”

Because these freeze well, I like to make a big batch using a 12 x 8-inch pyrex, cut them into pieces, and put them in ziploc baggies in the freezer.

Because there are a few different components to this delicious treat, make sure to read it all the way through before starting, and be sure to have the Lemon Glaze topping on hand!

Lemon Glazed Raspberry BarIMG_0140

Makes: One 12 x 8-inch pan

The Base

Dry Ingredients

1 ¾ cups Bob’s Red Mill All Purpose Gluten Free Flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon xanthan gum
¼ teaspoon sea salt

Wet Ingredients

½ cup refined coconut oil, solid
¾ cup coconut sugar
¼ cup applesauce, unsweetened
1 tablespoon vanilla extract

The Raspberries

12 oz frozen raspberries (or fresh if they are in season)
1 jar (10 oz.) raspberry jam
¼ cup coconut sugar
¼ cup arrowroot
2 tablespoons water

The Crumb Topping

6 tablespoons gluten-free oats
6 tablespoons Bob’s Red Mill All Purpose Gluten Free Flour or brown rice flour
3 tablespoons coconut sugar
2 tablespoons coconut oil
¼ teaspoon sea salt

Preheat the oven to 350 ºF. Grease a 12 x 8-inch pyrex with oil.

In medium bowl, sift together the dry ingredients. In the bowl of a KitchenAid mixer, mix together the coconut oil and sugar using the paddle attachment on medium speed. Once incorporated, add in the applesauce and vanilla. (If you don’t have a KitchenAid, use a hand blender).

Slowly add the dry ingredients to the wet mixture and continue to mix on medium speed. Once incorporated, spread batter evenly onto greased pyrex. Bake for 20 minutes.

In a medium saucepan, heat berries, jam and coconut sugar over medium heat. Cooked down raspberry/arrowroot mixture until berries are broken down and have released liquid.

Mix arrowroot with water in a small bowl on the side to form a smooth paste. Once the paste is formed, slowly stir it into the berries and turn up the heat until a gentle boil begins while stirring continuously until a thicker gel-like consistency is achieved. Remove from heat and let sit while you prepare the crumb topping.

In a medium bowl, combine crumb topping ingredients and mix with a fork or your fingers.

When the base comes out of the oven, spread the berry filling over the base until an even layer is created.

Sprinkle the crumb topping evenly over the berries.

Place back in the oven and bake for 25 minutes. Let cool for 10 minutes then place in the fridge until completely cooled. Cut bars whatever size you’d like, drizzle lemon glaze over the top in a zig-zag design and enjoy!

Note: If you want to go corn-free as well on this one, make sure to get Whole Foods 365 Brand raspberry jam and use Flavorganics Vanilla Extract.

Lemon Glaze

There is nothing more refreshing than the taste of lemon. Drizzled on the Lemon Poppy Seed Bread that’s in my book, it gives an additional burst of lemon. Paired with the Lemon Glazed Raspberry Bar Recipe that’s above, it adds a refreshing cool lemon flavor for an extra zing. Whatever you put it on, it’s sure to add a refreshing sweetness!

Makes: approximately 1 cup

½ cup coconut milk (from a can)
3 tablespoons lemon juice
3 tablespoons agave or coconut nectar
¼ teaspoon sea salt
1 ½ teaspoons arrowroot
1 teaspoon water

Place all ingredients into a small pot, stir together over medium heat. Bring to a very low boil. Very quickly mix together the arrowroot and water to form a slurry (don’t mix it together until the liqiuds come to a low boil).

Mix slurry into the liquids, keep on heat until mixture thickens then remove from heat. Glaze can be stored in an airtight container in the fridge for up to a week.

Love recipes like these?  Feel free to check out my cookbook Smart Sexy Sweets: Decadent Desserts That Happen To Be Free Of Gluten, Dairy, Eggs, Soy, Corn, Nuts & Refined Sugar with tons of delicious gluten-free, dairy-free, eggy-free, soy-free, nut-free, refined sugar-free treats.smartsweetsbook

Let me know how much you love these bars in the comments below!  Feel free to share with your friends 🙂