Gluten-free strawberry and blueberry bars

If I tell you it’s impossible to eat just one of these gluten-free red berry bars, you have to believe me. They’re an absolute hit at home! We don’t even know what we love more: the buttery cookie crust or the exquisite filling of raspberries, strawberries and blueberries. As soon as I put the plate of bars on the table, and before I’ve even turned around, several little heads peek into the kitchen, drawn by the unmistakable aroma of this treat.

They’re not only incredibly tasty and perfect as an afternoon snack, for breakfast or as a lovely dessert, but they also have two qualities I adore in any recipe: they’re very easy to make and completely adaptable to your taste without a second thought. From the flours to the sugar and right down to the filling, you can use whichever ingredients you like best, or switch things up depending on what you have in your pantry, fridge or freezer.

As you can see, I couldn’t make it easier for you to try them. I know that as soon as you do, you’ll want to make different versions—because not only are they an utterly forgivable addiction, but they also become a wonderful dessert just by adding a spoonful of semi-whipped cream on top. Or without the cream!

Here’s the recipe for these Gluten-Free Red Berry Bars. I hope you try them, enjoy them, and make your own variations to suit your taste.

Ingredients

For the base and butter cookie crumble:

• 1/2 cup salted butter
• 1/3 cup white sugar
• 3/4 teaspoon vanilla extract
• 2 cups gluten-free pastry flour

For the red berry filling:

• 1 1/2 cups strawberries, halved or quartered (fresh or frozen)
• 1 cup blueberries (fresh or frozen)
• 1 cup raspberries (fresh or frozen)
• 1/4 cup white sugar
• 1/2 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1 tablespoon cornflour (cornstarch)

Method

1. Line the Naturals® Collection Square Cake Tin by Nordic Ware (20 x 20 cm) with baking paper. Let the paper overhang, as this will make it easier to remove the bars later.
2. Preheat the oven to 190 °C.
   
3. Put the butter and sugar in a large bowl and use a silicone spatula to mix until the ingredients are fully combined. This method avoids adding air to the mixture. You can also use your KitchenAid stand mixer with the flat beater or the flex edge beater.
   
4. Add the vanilla extract, stir gently with the spatula, then add the flour and mix until lumps start to form.
   
5. Now knead with your hands until the dough becomes crumbly, like coarse sand.
6. Place three-quarters of the dough into the tin and save the rest. Press the dough into the tin to form a compact layer and smooth it out evenly. Set aside.
   
7. In a medium bowl, combine the chopped strawberries, raspberries, blueberries, lemon juice, sugar, vanilla extract and cornflour. Gently stir to mix. You can use fresh or frozen fruit (no need to defrost).
8. Immediately pour the fruit filling over the dough in the tin.
   
9. Now for the final touch: crumble the remaining quarter of the dough over the filling, breaking up any large lumps, so the filling is evenly covered with a thin layer.
   
10. Bake at 190 °C until the top is golden brown and the berry filling is visibly bubbling. If using fresh fruit, bake for about 50–55 minutes. If using frozen fruit, it will take a little longer—around 60–65 minutes.
11. Place the tin on a wire rack and let it cool completely before removing and cutting. Cut into squares or longer, narrower bars—just not too thin, so they don’t fall apart.
12. And now for the best part: tasting. Serve the bars with semi-whipped cream, a little custard or a scoop of your favourite ice cream. Done!

Good to know

• As mentioned at the beginning, this recipe is completely customisable. You can use any flour you like—gluten-free or not—or whatever you have at home. Nut flours or combinations work well too.
  
• The same goes for the sugar. Although the recipe calls for white sugar, you can use brown sugar, panela, coconut sugar or even dates.
• Add flavourings to suit your taste. I used vanilla today, but I’m sure a bit of cinnamon—or just cinnamon alone—would be amazing. Or some orange or mandarin zest. Spectacular!
• And with the filling, the same flexibility applies. Use just one fruit—strawberries, blueberries or raspberries—or mix and match with others as you like.