Eosinophilic Esophagitis Friendly Vegan Raspberry Coconut Crumble Bars
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Learn more →Ingredients
16 servings
For the crust and crumble
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened shredded coconut flakes
- ½ cup organic cane sugar
- ¼ tsp salt
- ½ cup vegan butter, melted and slightly cooled
- 1 tsp vanilla extract
For the raspberry filling
- 2 cups fresh or frozen raspberries
- 3 tbsp organic cane sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, stir together the rolled oats, flour, coconut flakes, 1/2 cup organic cane sugar, and salt until evenly combined. Pour in the melted vegan butter and vanilla extract, then mix with a fork until the mixture clumps together and no dry streaks remain.
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