It’s treats like these low sugar Raspberry Crumble Bars that prove you can lower inflammation, improve blood sugar, and enjoy yourself at the same time. These bars are gluten-free, contain only 6.5g added sugars, and are made with wholesome ingredients that your body and your taste buds will enjoy.
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Raspberry Crumble Bars
Ingredients
For the Crust and Topping
- 1 cup rolled oats
- 3/4 cup almond flour
- 1/4 cup arrowroot starch
- 1/2 cup coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup grass-fed butter
- 1 tsp vanilla extract
For the Jam
- 2 cups frozen raspberries
- 1/2 lemon
- 2 tsp coconut sugar
- 2 tsp arrowroot starch
Instructions
- Preheat oven to 350 F.
- Mix together dry ingredients for base and topping.
- Melt butter in the microwave, about 30-60 second.
- Stir vanilla extract into butter and then pour mixture into dry ingredients. Mix well, noting that it will be crumbly.
- Press 2/3 of the crust/topping mixture into an 8×8” baking dish. It should come together when pressed, but if not, add 1 tbsp water or almond milk to form dough better.
- Bake crust for 10 minutes.
- While crust is baking, add raspberries, lemon juice, and lemon zest to a saucepan over medium heat and cook until raspberries are defrosted.
- Once defrosted, add in coconut sugar and arrowroot starch. Cook for 5-10 minutes or until mixture has thickened, stirring constantly.
- Pour jam over baked crust. Add rest of crust/topping mixture on top in large crumbs.
- Bake for an additional 20-30 minutes or until golden brown.
- For best results, let cool and place in the fridge for an hour or so before cutting.
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