Vegan Gluten-Free Raspberry Oat Bars
Use your favorite GF flour or try our organic GF blend …
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
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!