raspberry bars vegetarian, gluten-free Crust: 1½ cups almond meal ¾ cup brown rice flour ½ cup tapioca flour ¼ cup arrowroot powder ¼ cup coconut sugar ½ tsp Himalayan sea salt ½ cup vegan butter 1 egg Topping: 2 pints raspberries ¼ cup coconut sugar ½ lemon juiced 2 tbsp chia seeds 1 tbsp arrowroot powder
Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg, pulsing to combine to form dough consistency. If necessary, add 1 tsp of water. Grease an 8 x 8 pan with oil or vegan butter and press dough evenly into the baking dish. Bake for 15-20 minutes, until edges brown. Meanwhile, in a small sauté pan over medium heat add raspberries, coconut sugar, lemon juice, chia seeds and arrowroot powder. Combine and allow to simmer on low, continuing to stir for 8-10 minutes. Pour topping on top of crust and return to oven for 10 minutes. Serve cut into squares.
