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Vegan Gluten-Free Raspberry Oat Bars

Name: Vegan Gluten-Free Raspberry Oat Bars
Ingredients: for the oat layer; 110g oat flour – plain oats ground up into a flour in a food processor. use gluten-free oats if you’re allergic/intolerant to gluten; 145g rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten; 4 tbsp coconut or brown sugar; 1 tsp baking powder; 1/4 tsp salt; 120ml coconut oil, melted; 1 tbsp lemon zest; for the raspberry layer; 300g raspberries; juice of 1/2 lemon – about 2 tbsp fresh; 2 tbsp coconut or brown sugar; 2 tbsp cornflour

BakingVeganVegetarianGluten FreeHealthyHealthy breakfastBreakfastBrunchDairy-freeGluten-freeOatsOven

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healthymealspiration

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Ingredients

for the oat layer
110g oat flour – plain oats ground up into a flour in a food processor. use gluten-free oats if you’re allergic/intolerant to gluten
145g rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten
4 tbsp coconut or brown sugar
1 tsp baking powder
1/4 tsp salt
120ml coconut oil, melted
1 tbsp lemon zest
for the raspberry layer
300g raspberries
juice of 1/2 lemon – about 2 tbsp fresh
2 tbsp coconut or brown sugar
2 tbsp cornflour

Preparation

Preheat your oven to 180°c/160°c fan
Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl
Add the coconut oil and lemon zest
Mix to combine
Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper
Press down with your hands or a spoon to make sure the base is even
Mix all the raspberry layer ingredients in a bowl mashing the raspberries with the back of a wooden spoon, then pour over the oat base
Sprinkle on top the remaining oat mixture and bake for 35-40 minutes
Leave to cool completely before slicing
Enjoy!