Low FODMAP Vegan Raspberry Coconut Crumble Bars
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16 servings
For the crust and crumble
- 1 ½ cups rolled oats
Ingredient noteA serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 1 1/2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
- 1 cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ½ cup unsweetened shredded coconut flakes
Ingredient noteUnsweetened coconut flakes only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid unsweetened coconut flakes, please tap it and change its rating to Red.
- 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
Ingredient noteA serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 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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