I am always looking for a yummy, beautiful, unique dessert that is family and friend worthy. Recently, I was given a cookie that was not Gluten, dairy, or egg free and I have to tell you, it was absolutely DELICIOUS! That being said, but… can I eat this and my body won’t take it out on me? The answer is NO. If you have sensitivities to gluten, dairy or eggs, your body will not do well. Even a little is like throwing a teaspoon of kerosene on a fire. The good news is that there are recipes out there that are still delicious and won’t set your bodily functions into melt down. This is one of those recipes!!!!! It’s not only a great G.F bar. it’s a GREAT BAR!! This is friend tested by a friend that poo poo’s anything remotely healthy. It is not difficult to make and I guarantee you will be making it again and again. The unique part of this recipe is making a foil sling to help get the bars out of an 8X8 pan. I had never used a sling and now use it with most of my Gluten free breads and cakes. Put a piece of foil that overlaps the sides of your pan by a few inches and run it in both directions. (So, 2 pieces of foil..one runs North and South, the other East and West) Preheat your over to 375.
Using a mixer:
1 1/3 c. Gluten free flour
1/3 c. sugar
1/4 tsp. salt
1/4 tsp xanthan gum
Mix the dry ingredients to blend..then add 8 TBLE of country crock plant based butter, 1 TBLE. at a time and blend until a dough forms and pulls away from the sides of the bowl. (2-3 minutes)
Measure out 1/2 c. dough and set aside…. Distribute remaining dough into prepared pan and press firmly into the bottom. Bake 14-18 minutes, rotate the pan half way thru (edges are starting to brown)
while crust is baking: add to reserved dough:
2 TBL. brown sugar
1/3 c. finely chopped pecans
1/4 c. G.F rolled oats
Use your hands to mix and then pinch dough into hazelnut size clumps. This is your Streusel.
Combine 1/2 c, red raspberries and 1 1/2 tsp fresh lemon juice. Mash with a fork until combined but you still have berry pieces.
Spread filling over hot crust, sprinkle the streusel over the top (do not press streusel into filling) return to the oven and bake 22-25 minutes (top is golden brown and filling is bubbling)
Let the bars cool completely (2 hours) before removing from the pan. Use the foil sling to help remove and then cut into squares. I can not emphasize enough to let this cool completely before removing……. this seems to be an important tip for all gluten free baked goods. Cooling allows it to harden up so you end up with a square and not just crumbs. You can not short cut this step!!!!!!!!
Enjoy!!!!!
Little update: I did not have fresh raspberries so just used Raspberry Jam and they were perfect!!! It will only take 3/4 c. to spread across the crust. I didn’t have to use the fresh lemon juice either or mash berries. This delightful recipe just got easier!!!!
