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Raspberry Bars


Erin Floresca and Christina Norton demonstrated how to make these for the 22 Day Veg Challenge in 2018.

These gluten-free raspberry bars are easy to make and delicious.


4 1⁄2 cups gluten-free flour (home-made: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch, 1.5 teaspoons xantham gum)
470 ml2 cups rolled oats
1⁄2 teaspoon salt
10 ml2 teaspoons baking powder
20 ml4 teaspoons xantham gum (if not using flour with it already in blend)
240 ml1 cup sugar
240 ml1 cup brown sugar
15 ml3 teaspoons Energy Egg Replacer mixed w/ 4 tablespoons warm water
4 vegan buttery sticks, room temp
1 jar raspberry jam (see note)


Preheat oven to 375 degrees. Mix all dry ingredients together in bowl. Whisk Energy Egg Replacer and water in small bowl, then add that and buttery sticks to dry ingredients. Blend. Lightly grease two 8x8 metal pans. Line bottom of each pan with dough, completely covering the bottom. Then spread jam on next layer. Next, crumble the rest of the dry blend onto the top layer and bake for 40 minutes or until browned on top.


Home-made freezer jam makes these extra special.