Today I’m happy to give you a recipe from Kelly who writes the blog, The Nourishing Home. Kelly is a sweet lady with a passion for family and helping others learn how to lead a healthy life. She recently went grain-free and has been sharing her ideas and new recipes on her site. The raspberry bars she is sharing today are dynamite – not too sweet with a crumbly coconut-almond topping. Please take a few minutes to go check out her site.
As an adoring fan of Carrie and her beautiful site, it’s a blessing to share a little of my passion for real food cooking with you. Carrie has been one of those instrumental real food pioneers who helped me tremendously when I first set out on my gluten-free journey several years ago, and it’s been a joy to come to know her as a friend.
Prior to her move to Florida (which coincidently is where I grew up), Carrie and I were able to meet for lunch. As you can imagine, our conversation was filled with talk of good food, family and you – our readers. Her concern for helping people live well not only spans the pages of this blog, but pours out in her conversations as well. That’s why it’s such a special privilege for me to engage with you through Deliciously Organic.
As Carrie knows from her time in California, we see fresh ripe raspberries as early as May, although the heart of raspberry season runs June through August. That’s the perfect time to start stockpiling these delectable treats, as well as other delicious berry favorites, like organic strawberries and blueberries.
In fact, once berry season is in full gear, we enjoy almost daily doses of fresh-from-the-field berries in homemade yogurt parfaits and atop grain-free granola. Of course, as the berries become overripe, they’re perfect for freezing and for making wonderful homemade preserves – both of which can be enjoyed year-round.
In anticipation of the upcoming berry season, I created this special recipe to highlight the sweet-n-tangy flavor of raspberries, although it’s absolutely delightful with your favorite fruit preserves of choice. The slightly sweetened cookie crust keeps the rich flavor of the raspberry preserves center stage.
Although there are several steps, these bars come to together very easily, making them a fun recipe for cooking with kids. They also freeze well, if you can resist the temptation of eating them all in one sitting!
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