sponsored by


questions or comments?

Visit our community forums for food & cooking support and post your questions, comments or tips. Registration is free!

Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Raspberry Oat Bars

Rate Recipe Raspberry Oat Bars

Not Rated stars Avg. rating: Not Rated from 0 votes.

 Recipe Information  
Category: Snacks
# of Servings: 24
Recipe Entered By: melkorey
Recipe Created By: Melanie Carver

12  ounce bag  frozen raspberries
1/3+1/4  cup  evaporated cane juice crystal (aka Sucanat or organic sugar)
1/4  cup  tapioca starch
3/4  cup  sorghum flour
3  cups  whole oats
1  tsp  xanthan gum
1  tsp  baking soda
1/4  tsp  salt (optional)
2  Tbsp (heaping)  vanilla rice protein powder (optional)
2  Tbsp  oil
1  Tbsp (heaping)  brown rice syrup
1/4  cup  organic applesauce
1  tsp  lemon juice

Preheat oven to 350 F. Lightly oil a baking pan and set aside.

First, start the raspberries: in a saucepan over medium heat, add the 12 ounce bag of frozen raspberries and 1/3 cup sugar.

Next, in a bowl, first mix the dry ingredients: tapioca starch, sorghum flour, xanthan gum, baking soda, salt, rice protein powder, whole oats, and the final 1/4 cup sugar.

Then, add the wet ingredients: oil, rice syrup, applesauce. Then remove the raspberries from the stove and pour them into the bowl also (liquid and all). The last ingredient to add is the lemon juice.

With a large spoon or spatula, mix the ingredients all together by hand until it forms a large ball of "dough".

Dump the ball into your oiled pan and press it down to spread it out evenly in the pan.

Bake for approximately 35 minutes (edges start to brown) for soft, chewy bars; or 40 minutes for crunchier bars.

Remove from oven and let cool. Cut approximately 20 bars and remove from the pan. Cool completely on a cooling rack. Once cool, transfer to ziplock bags or sealed containers. To keep soft, store at room temperature.

Copyright Melanie Carver 2006.

I use McCann's Irish oats or GlutenFreeOats.

Raspberries can be substituted with frozen strawberries or blueberries.

Evaporated cane juice crystals can be interchanged with regular sugar.

Tapioca starch can be substituted with any other starch (except potato starch).

Sorghum flour can be substituted with millet or rice flour. Amaranth flour will make these a little more chewy/gummy and add protein and iron.

Rice protein powder is optional. You can substitute quinoa flour or just leave it out.

Rice syrup can be substituted with any liquid sweetener such as agave nectar.

Vinegar can be used in place of lemon juice.

Xanthan gum can be substituted with guar gum.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  

 Brought to you by:  
Kids With Food Allergies (KFA) is a 501(c)3 nonprofit organization that is a division of the Asthma and Allergy Foundation of America. At KFA, we are dedicated to helping all families keep their children safe and healthy. Our supporters give us the funding to provide education and support to families in need. The services and programs we offer, including our recipes, are available thanks to the support of our donors and members. We thank you for supporting KFA. Together, we will continue to reach more families in need of lifesaving information. If KFA has helped you in some way, please make a donation to support our work.


Recipe Help

If you have any questions or comments about any of the recipes in Safe Eats™, start a discussion topic. This will lead you to discuss the recipe with our Food & Cooking Support Team and other fellow members on our Food & Cooking Support Forums. They can help you alter a recipe to make it allergy-free for your child's needs. Registration is free!

Some notes of caution:
  1. These recipes have been donated by our members and have not been tested in a test kitchen, therefore we can't guarantee the results.
  2. Safety of ingredients is important. As we all know the same product manufactured in different plants at different parts of the country may not contain the same ingredients.
  3. For the "free of" categorization, you should not make any assumptions as to the safety of an ingredient that is included in any of these recipes. It will be up to you to do your own research to make sure that each ingredient in these recipes is indeed safe for your child's unique allergy issues.
  4. Use of the database indicates the user's agreement with our terms of service.

Copyright Policy: Copyright © 2005-2014, Kids With Food Allergies. All rights reserved.

Recipes are shared for your personal use only.

You are welcome to enjoy these recipes and share links to our recipes, but please don't reprint, electronically reproduce, repost or redistribute recipes elsewhere without obtaining permission. For more information, see our terms of service.


Page last updated 02/15/2014