I started making this crunch recipe years ago with dates then I started baking for a local cafe and the owner said her customers loved it but was there any way I could do a gluten free version. I tried quite a few versions and finally got it to hold together like the original recipe and she was over the moon. It became a regular on her menu and mine when I owned my own cafe.
I was trying to decide what flavour to try for my first gluten free version and I saw some of my homemade raspberry jam in the fridge so I decided on raspberry and added my favourite flavour which is almond and it worked perfectly together!
I was recently asked on my Facebook page by several people if it could be made gluten free so I went shopping for xanthan gum and flour I needed so I could reproduce my popular crunch as gluten free again!
I have been astounded how popular my crunch recipes have been and had to have a gluten free version on my blog as so many had asked for it.
If you haven't made any of my crunch recipes you will find it very easy to make and all in one bowl - so no fancy stand mixers needed!
Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon
Put the flour, bicarbonate of soda, xanthan gum, sugar and butter into a large bowl.
Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats, almond extract and chopped almonds then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Spread the raspberry jam on the top.
Finally sprinkle on the remaining mixture and press down lightly.
Then bake in the pre-heated oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Gluten Free Raspberry & Almond Crunch
Sarah’s servings: 16
Sarah's skill: Easy
Baking time: 35-40 minutes
Ingredients:
200g Gluten Free Plain Flour
1/2 tsp Bicarbonate of soda
1 tsp Xanthan Gum
200g Soft light brown sugar
200g Unsalted Butter
200g Gluten Free Porridge oats
2 tsp Almond extract
125g Chopped Blanched Almonds
8 Tbsp Homemade Raspberry Jam
Method:
Preheat the oven to 180 degrees centigrade (160 fan).
Line a 9 x 9inch or 23 x 23cm square cake tin with parchment.
Put the flour, bicarbonate of soda, xanthan gum, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats, almond extract and chopped almonds then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Spread the raspberry jam on the top.
Finally sprinkle on the remaining mixture then press down lightly.
Bake in the oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Sarah’s extra slice……
I used my homemade jam but you could use a ready made jam if you like.
The tin I used in this bake was