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These Raspberry Gingerbread Crumble Bars are made with a delectably spiced buttery oat crust filled with a luscious raspberry chia seed jam and then drizzled with white chocolate! They make for one beautiful, easy, delicious and festive gluten-free treat!
The flavor of these delightful raspberry gingerbread crumble bars is spot-on! They are melt in your mouth delicious . . .
….with a buttery gingerbread-spiced oat crust & topping, and a healthy, easy, and beautiful raspberry chia seed jam adding a pop of color, silky texture and a bit of tang — they will impress the pickiest of guests at your holiday gatherings! I promise.
They are good! So good . . .
My little food stylist would agree . . .
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1/2 cup rolled oats
- 3/8 cup coconut sugar
- 1 tbs ginger root, grated
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp ground cloves
- 3/8 cup butter, softened
- 1 tbs blackstrap molasses
- 1 cup Raspberry Chia Seed Jam:
- 2 cups raspberries, fresh or frozen
- 2 tbs maple syrup
- 1 1/2 tbs chia seeds
- 1 tsp vanilla extract
- White Chocolate Drizzle:
- 4 oz white chocolate
- 1 tbs coconut oil
- Optionally, to garnish:
- fresh raspberries
In a saucepan over medium heat combine raspberries and maple syrup.
Cover and cook for 10-15 minutes, or until berries are mostly broken down.
Uncover, stir vigorously for a few seconds, remove from heat,and then stir in chia seeds & vanilla.
Cover and let cool for at least 10 minutes. The jam will thicken as it cools.
Use right away or store in an airtight container in the fridge for up to two weeks.To prepare the bars:
Preheat oven to 350°F. Grease or line an 8 x 8 pan with parchement paper; set aside.In a large mixing bowl combine dry ingredients brown rice flour through cloves. Stir until evenly combined.Add softened butter and molasses to dry mixture.Using your fingers or a spatula, mix until an even crumble forms.Take half of your crumble mixture and firmly press into your pan.Using a spatula, smoothly spread an even layer of raspberry chia seed jam on top of pressed crumble mix.Take remaining half of crumble mixture and firmly & evenly press on top of raspberry jam layer.Bake for 35-40 minutes or until edges are turning golden.Remove and let cool while you prepare white chocolate drizzle.Using a double boiler or a heat-proof bowl nestled on top of a pot of simmering water, combine white chocolate and coconut oil and stir until melted, evenly combined and smooth.Drizzle over crumble bars.Slice, and optionally garnish with fresh raspberries before serving.Enjoy!