RASPBERRY SHORTBREAD BARS

Click for this easy Raspberry Shortbread Bars recipe! #vegan #paleo #glutenfree #refinedsugarfree #norefinedsugar #sweets #food #baking #treats #dessertrecipes #skinny

It sucks to be the woman who passes on dessert at the BBQ. It seems there’s always that one person who calls you out and pushes that cupcake or strawberry-rhubarb pie despite your protestations. And if you have a dietary restriction, forget it! Who wants to launch into a lengthy discussion of what you can and can’t eat when you’re just trying to have fun? Fortunately, I have a solution: these Raspberry Shortbread Bars. They’re free of grain, gluten, dairy, and refined sugar. They’re also vegan AND delicious! 

Click for this easy Raspberry Shortbread Bars recipe! #vegan #paleo #glutenfree #refinedsugarfree #norefinedsugar #sweets #food #baking #treats #dessertrecipes #skinny

To make my Raspberry Shortbread Bars, you’ll need:

  • Almond flour

  • Arrowroot flour

  • Coconut flour

  • Tapioca flour

  • Honey

  • Vanilla 

  • Salt

  • Coconut oil

  • Baking soda

  • Raspberries

  • Chia seeds

  • Lemon juice

 You may be wondering why this recipe contains four different kinds of flour. While I love the taste of almond flour – especially combined with raspberry – this recipe is so rich that it also requires a blend of other ingredients to help balance all that moisture. This particular blend of almond, arrowroot, coconut, and tapioca flours is basically a homemade gluten-free baking mix in that it acts a lot like regular white flour. 

 However, I don’t recommend making it ahead to use later as a 1:1 substitute. Baking is a science, so even a slightly different ratio would affect your results. It takes just a few extra seconds to measure and add each ingredient individually, so you may as well put in that tiny bit of extra effort to ensure your shortbread bars come out perfectly.

Click for this easy Raspberry Shortbread Bars recipe! #vegan #paleo #glutenfree #refinedsugarfree #norefinedsugar #sweets #food #baking #treats #dessertrecipes #skinny

 Cook’s Tips 

 Like most of my recipes, this one is super easy to make. There’s no need to feel intimidated by the jam-making portion; it’s as simple as throwing the ingredients into a pot and letting them do their thing! 

 I do, however, recommend making sure your shortbread bars are fully cooled before cutting them. Because this recipe is heavy on the healthy fat, it verges on gooey when it comes out of the oven. The oil needs to cool to fully set, so count on at least 30 minutes of cooling time before serving.

I like to serve this recipe when hosting summer guests for dinner. It’s a great follow-up to my Roasted Chicken With Lemon + Basil and Balsamic Roasted Summer Vegetables. In the mood for something a little lighter? Try my Homemade Bomb Pops instead!

If you try this recipe, let me know! Leave a comment, or post and tag @freshandlively on Instagram. 

 Bon appetit! 

Raspberry Shortbread Bars (Vegan, Gluten-Free, Paleo)

Yield: 18
Author: Christine Tusher
prep time: 40 Mcook time: 45 Mtotal time: 85 M
These easy, healthy treats are perfect for a summer barbecue! They'll meet almost everyone's dietary restrictions, and they're free of refined sugar! Enjoy alone or with a scoop of (n)ice cream. Either way, they're sure to satisfy!

ingredients:

Raspberry Chia Jam Filling
  • 2 c raspberries, fresh or frozen
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 2 tbsp chia seeds
Shortbread
  • 1 3/4 c coconut oil
  • 1 1/2 c almond flour
  • 1 c arrowroot flour
  • 1 c coconut flour
  • 1/2 c tapioca flour
  • 1/2 c honey
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking soda

instructions:

How to cook Raspberry Shortbread Bars (Vegan, Gluten-Free, Paleo)

Raspberry Chia Jam Filling
  1. Place the fruit in a saucepan over medium heat and cook until the berries start to break down - about 5 minutes. 
  2. Stir in the honey, lemon juice, and chia seeds. Continue cooking, stirring occasionally, until the jam starts to thicken. This will take about 5 minutes. Remove from heat and stir again. 
  3. Let sit until the jam has cooled. It will continue to thicken during this time. Set aside until you're ready to incorporate it with the shortbread.
Shortbread
  1. Preheat the oven to 325 F and line a 9x13 baking pan with parchment paper. Set aside.
  2. Sift the dry ingredients together into a bowl. Set aside.
  3. Using an electric mixer, cream together the coconut oil, vanilla, and honey.
  4. With the mixer on low speed, slowly add the dry ingredients, stopping as needed to scrape down the sides of the bowl. Once all the dry ingredients have been incorporated, increase the speed to medium and mix until thoroughly combined.
  5. Reserve 3/4 c of the batter and set aside. Using a spatula, spread the rest on the bottom of the prepared baking pan. Make sure the entire surface is covered and the thickness is as uniform as possible.
  6. Bake for 15 minutes, then remove and top with the chia jam, spreading so that all of the shortbread is covered. Crumble the reserved batter on top, and bake for another 35-40 minutes.
  7. Allow to cool completely before cutting. This will take about 2 hours.
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