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These gluten free raspberry crumb bars are easy to make and packed with protein since they’re baked with hazelnut flour. They have have a wonderful nutty flavor and are great for breakfast or an afternoon snack.
Preheat oven to 350 degrees and line a 9x9 inch square baking pan with parchment. Stir together the hazelnut flour, brown sugar, melted butter, and 1/8 tsp salt.
Press the mixture into the bottom of prepared pan and bake until toasted, about 10-12 minutes.
After the bottom of the bars are toasted, let it cool for 5 minutes, then spread the raspberry jam over the base. Be sure to leave about a quarter inch space between the jam and the edge of the pan as the sugar will burn and stick to the edge.
While the crust is baking, pour the whole hazelnuts into a plastic sandwich bag, seal the bag, and crush the hazelnuts with the back of a wooden spoon. Set aside.
In a medium-sized bowl, press the 1/3 cup hazelnut flour and chilled butter together with a fork or pastry cutter until it resembles crumbs.
Add the sugar, oats, and crushed hazelnuts and mix together.
Scatter the crumble over the raspberry jam. Reduce heat to 300 and back for another 25 to 30 minutes until golden.
Head to the blog for the full list of ingredients and instructions for these Gluten Free Raspberry Bars!
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