Gluten Free and Refined Sugar Free Raspberry Squares

Raspberry season is in full swing in Maine! I love to take advantage of the seasonal fruits during the summer months, which is why you’ve been seeing a lot more fruit related recipes. These delicious raspberry bars use coconut sugar as a granulated sugar substitute but you can always just use regular sugar instead if you would prefer. I used a larger 9×12 baking dish for this recipe which made them a bit thin, so I would recommend an 8×8 baking dish instead.



•1 cup rolled oats

•1 cup gluten free flour

•1/2 cup coconut sugar

•4 tablespoons butter, melted

•4 tablespoons coconut oil, melted

•1 teaspoon baking powder

•1/2 teaspoon salt


•3 cups fresh raspberries

•3/4 cup coconut sugar

•2 tablespoons cornstarch

•2 tablespoons lemon juice


1.) Preheat oven to 350ºF and line an 8×8 baking dish with baking parchment paper.

2.) In a large bowl, combine all the ingredients for the base, and mix until it comes together. Press 2/3 of the mixture into the base of the prepared pan and set aside.

3.) In another bowl, combine all the ingredients for the filling. Using a spoon, squish the berries until it forms a jam like consistency. Spread over the base in the pan.

4.) Sprinkle the remaining crumb mixture over the raspberry filling. Bake for 25-30 minutes or until the top is a nice golden brown. Allow to fully cool to room temperature, then cut into squares.

Serve with lightly sweetened whipped cream or ice cream.

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