Vegan Gluten-Free Raspberry Teff Crumble Bars

Need a vegan gluten-free dessert for company? These raspberry teff crumble bars look great, come together easily, and bake in half an hour. Think sweet, crumbly layers with a bright, tart raspberry jam filling. Not a bad way to end a meal.

I first bought teff flour while wandering through Mahane Yehuda (Jerusalem's open-air market), at one of the Ethiopian spice shops. A kilogram (2.2 pounds) cost me 12 shekels, and teff has had a permanent spot in my kitchen ever since. Whenever I want to make a vegan gluten-free dessert, it's what I reach for. I recommend looking for an Ethiopian grocery or spice shop near you: Along with reasonably priced teff flour, you'll often find a great selection of lentils, other legumes, and wonderful spices. You can also find teff flour on the specialty flour shelf in supermarket natural-food sections, though it tends to cost a lot more there.

If teff flour is new to you, it's a versatile gluten-free flour that works beautifully in recipes like this one. I use it in place of white flour, though it won't behave exactly like wheat flour in every recipe.

Can't find teff flour? For this recipe, you can substitute oats ground very finely in a spice grinder. Oats are naturally gluten-free, but they can come into contact with wheat during processing. If you're baking for someone with celiac disease, use only certified gluten-free oats that are appropriate for their diet.

Noam Bachar (an Israeli nutrition coach and fitness instructor) adds:

Vegan Gluten-Free Raspberry Teff Crumble Bars

An easy vegan gluten-free dessert that's perfect for company: sweet teff crumble bars filled with tart raspberry jam, with 30 minutes of baking time.

Prep Time 30 minutes

Total Time 30 minutes

Yield 20 squares

Ingredients

• 1 cup teff flour 120 g (4.2 oz)
• 3 tablespoons tahini
• 1/2 cup coconut oil
• 2 tablespoons chia seeds
• 1 cup sugar
• 1/2 cup raspberry jam
• 1 pinch salt
• 1 teaspoon baking powder
• 8 × 25 cm (about 3 × 10-inch) baking pan

Instructions

1. Soak the 2 tablespoons of chia seeds in 4 tablespoons of water for about 10 minutes, until a firm gel forms.
2. Preheat the oven to 180°C (350°F).
3. In a bowl, combine everything except the jam: the flour, tahini, chia gel, sugar, salt, baking powder, and coconut oil.
4. Mix well until the dough is evenly combined.
5. Set aside one-quarter of the dough in a separate bowl.
6. Line the baking pan with parchment paper.
7. Use your hands to press the remaining 3/4 of the dough evenly into the bottom of the pan.
8. Bake for about 10 minutes.
9. Remove from the oven and spread the jam evenly over the crust.
10. Using your hands, crumble the reserved quarter of the dough over the jam layer.
11. Return to the oven and bake for another 20 minutes.
12. Remove from the oven and leave it alone until it cools to room temperature. I know, waiting is the hardest part.
13. Cut into squares only once completely cool. Otherwise, the whole thing will crumble on you.
14. And there you have it: an easy vegan gluten-free dessert, ready to share.