Vegan Gluten-Free Raspberry Oat Bars
Use your favorite GF flour or try our organic GF blend …
If you’ve missed fried donuts.. these will fix all that! I experimented with almond flour in this recipe and it resulted in light lovely tasting donuts! Coat them in a simple vanilla glaze, chocolate glaze or cinnamon sugar. If you want a nut-free version and don’t want to use almond flour, sorghum will work great! And coconut oil is fantastic for frying in, especially if you are staying away from soy or canola oil.
This is the recipe that started it all. The ah-ha moment that great vegan & gluten free was possible. And eventually that I would open a bakery in Los Angeles to share it with everyone.
This cake is not too sweet. Very pumpkin spice-y and super comfort-food. It’s dessert or breakfast or sneak-a-thin-slice-when-no-ones-looking.
You can sub in coconut nectar for a low-glycemic sugar-free version with fabulous results. For the almond meal I prefer with skins to blanched. It provides more fiber and a better texture. Feel free to swap out the crumb topping pecans for walnuts too. I love it both ways. And while these instructions are for a large coffee cake shape, you can make small or large loaves with this as well. Adjust your baking time to higher or lower depending on the height of your batter in the pan you choose. Message us with any questions or comments – I’d love to hear from you
My grandma Lucy was the queen of sugar cookies. At Christmas she would make hundreds of thin crispy santas, bells and candy canes. I took for granted that each one was hand cut and ate them like crazy… but seriously what a job! hundreds! I dont know how she had the time. She had a job AND had 9 kids. Amazing. Her cookies were kinda like heaven.
And naturally, she used pure butter and glazed them with a sweet egg wash. The old fashioned way.
When we got our firsts requests for gluten free and vegan sugar cookies, my daughter was loving those soft cakey cookies from the grocery store. Yuck. But with that in mind, I created something similar at the bakery. We started out with a soft chewy sugar cookie. They were awesome, but I was missing my grandma’s thin crisps. So I tweaked the flour blend (gasp!) to take away the chewy and leave only crisp!
We LOVE them! They are not too sweet. You can easily just eat them as is, but we like to have fun and decorate them with our Vegan Royal Icing. THAT’s a cool recipe! Coming soon so stay tuned.
We usually use our Famous Karma Baker GF Flour to make donuts, but I was looking for something a little different. A nice hearty flavor that oats provide nicely. These turned out better than I hoped. We now have them everyday at the Karma Baker bakery.
Be sure to use Certified gluten free oats, if you are celiac. Also to make the buttermilk, it’s important to use a high protein milk. We use soy and get the best results. I’m afraid rice milk will not work well here. Nut milks are the next best choice.
These can be made into traditional square crackers or by the slab like we do at the bakery. We usually make crumbs for our graham cracker crusts. Either way, they are the perfect flavor without graham wheat!