Okay now.
These bars are legit.
Not only are they super duper easy to make, they’re also dang good.
If you feed the mouth-watering bars to an unsuspecting individual they would have no idea that these treats are both gluten-free and vegan.
I don’t fully understand it myself.
That’s what we call magic I guess!
The crust and crumble topping are the same mixture too, making your life easy peasy.
One bowl wonder.
And then there’s the pan of course but our trusty friend parchment paper makes cleanup quick.
All you have to do is mix melted tropical unrefined coconut oil with pure maple syrup, ground cinnamon, sea salt (I love the pink variety), coconut flour, nutty almond flour, and old fashioned rolled oats.
Reserve a cup of the crumble for the topping, then press the remaining mixture into your greased, parchment-lined pan.
Now smooth on a generous layer of marionberry jam… then sprinkle the topping right on there!
Bake for light golden brown perfection.
Betcha can’t eat just one…
P.S. I got the original recipe for Gluten-Free Vegan Jam Bars from Bakerita! Rachel always has the most delicious treats. I simply made a few tweaks but she’s the real genius.
P.P.S. Be sure to use a high-quality jam. No fake ish here!
P.P.P.S. Before refrigerating, the bars must be completely cool… otherwise condensation might form which = unappealing sog factor.
P.P.P.P.S. Uh yeahhh you can serve these with ice cream. Why even ask?
Gluten-Free Vegan Marionberry Crumble Bars
Ingredients
- 1/2 cup unrefined coconut oil; melted, plus more for greasing pan
- 1/3 cup pure maple syrup
- 3 dashes ground cinnamon
- 1 pinch sea salt (I use pink sea salt)
- 3/4 cup coconut flour
- 3/4 cup almond flour (I used Bob's Red Mill super-fine natural almond flour from whole almonds)
- 3/4 cup old fashioned rolled oats
- 1 cup marionberry jam
Instructions
- Heat the oven to 350.
- In a medium-large mixing bowl, whisk the melted coconut oil, maple syrup, cinnamon, and salt until well combined.
- Stir in the coconut flour, almond flour, and oats until combined.
- Press a sheet of parchment paper into a glass 8x8 baking dish.
- Coat the parchment and any exposed sides of the pan with a thin layer of coconut oil. Coconut oil spray also works well.
- Press the crumble mixture evenly into the bottom of the pan, reserving about one cup of the mixture for the topping.
- Spread the jam over the crust, then sprinkle the remaining crumble mixture on top of the jam, pressing gently into the jam.
- Bake for 30 minutes, or until lightly golden brown.
- Cool completely on a wire rack before storing in the refrigerator. Slice when chilled.