Cornmeal Almond Raspberry Bars (gluten free, dairy free)

These naturally gluten free treats have an awesomely unique flavor due to the mix of almond flours and cornmeal. There are fresh raspberries studded in every bite!

So I arrived home after my business trip to Harrisburg all out of sorts - it was 6pm PST/9pm EST, and I hadn’t had dinner yet so I was SO HANGRY and I grabbed dinner on my way home and wolfed it sitting at our breakfast bar. And then I was like, “oh, should I unpack, or take a shower?” No, I decided to VACUUM AND BAKE. Because those are my priorities. And then I met Nate and some friends out for rum drinks at Smuggler’s Cove. Well…at least I woke up to these beauties sitting on my counter in the morning. I’m sure all of you food bloggers can relate to the fact that sometimes when an idea strikes for a recipe, you just need to go for it…and hold off on that shower.

I love experimenting with naturally gluten free flours. I’m all for using the one-for-one gluten free blends, with their mix of rice flours and tapioca starches, but I’d rather get the whole grain and whole foods goodness from other flours. Oat flour is one of my favorites - I love it’s hearty flavor and texture. Almond meal is another one of my favorite substitutes, but it is very dense and caloric. So I often combine almond meal with another flour, and that’s when I thought about joining its forces with cornmeal! A couple of years ago, when I found out that corn was actually a whole grain, it was one of those foodie facts that blew my mind. I guess I just always assumed it was part of the squash category.

This recipe is quick enough to whip up right when you land from a plane, but pretty and delicious enough to serve at a party. I took a whole case of raspberries and delicately placed them in between layers of this batter. Oh - and you can’t forget almond extract. I LOVE almond extract! The only way to accurately describe it is that it completely elevates a basic baked good into something that people go “what exactly is that?” Well, it’s just a teaspoon of almond extract, friends.

Anyways, I’m pumped to have these in my fridge over the weekend for a dessert or a more hefty snack. I may have one this afternoon served with a spoonful of vanilla greek yogurt on top - now that sounds tasty! I’m glad I had the wherewithal to bake these and write down the ingredients so I can share them with you, despite my travel crazed behavior.

5.0 from 1 reviews

Cornmeal Almond Raspberry Bars (gluten free, dairy free)

 

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These naturally gluten free treats have an awesomely unique flavor due to the mix of almond flours and cornmeal. There are fresh raspberries studded in every bite!

Author: Dani California Cooks

Serves: 16

Ingredients

• ¾ cup cornmeal
• ½ cup almond flour
• 1 egg
• ½ cup almond milk
• 1 tsp almond extract
• 1 cup fresh raspberries
• Juice of one lemon
• 1 tsp baking soda
• ¼ cup coconut sugar

Instructions

1. Preheat oven to 375 degrees F
2. Mix all ingredients but the raspberries together in a medium mixing bowl
3. Line a 8x8 pan with parchment paper, or grease it well
4. Pour ¾ of the batter into the bottom of the pan
5. Cover the batter with a row of fresh raspberries
6. Pour the rest of the batter over the row of raspberries - it's ok if it does not fully cover the row of raspberries! The batter will puff up around it and it's beautiful to have some raspberries poking through
7. Bake for 25 minutes
8. Remove from pan and let cool
9. Cut into bars
10. Store in the fridge!

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