Raspberry Bars

Our life with food allergies not only means being creative with ideas for enjoyable desserts, but also being knowledgeable and creative enough to modify regular recipes to suit our needs. I found the original recipe for this at http://mommysmenu.wordpress.com/2012/01/30/blueberry-raspberry-bars-with-a-cinnamon-stresual/. The recipe below is my adaptation to meet the needs of avoiding our top 9 foods to avoid in our house: wheat, yeast, milk, egg, peanut, corn, banana, pork, and beef.

Altered Recipe:

Crust:
6 gluten free sugar cones
Handful of Crunchmasters Grammy Crisps
2 tablespoons sugar
7 tablespoons butter

Preheat oven to 350°.

Grind sugar cones, Grammy Crisps, and sugar together. Add butter a tablespoon or two at a time and mix well. Spread mixture into bottom of 12 x 8 greased pan. Place in oven for about 5-8 minutes.

 Mixture ready to spread

 In the oven

 Crust is ready

Filling:
12 oz. package frozen raspberries (fresh berries or another kind of berry will work too)
2 tablespoons sugar
dash of lemon juice

Mix together ingredients for filling. Pour onto prebaked crust.

 Raspberries on crust

Topping: 

3/4 cup Betty Crocker's Rice Flour Mix 

3 tbsp sugar

1/2 tsp vanilla extract

1/2 tsp cinnamon

4 tablespoons butter, softened

Blend together all ingredients. Mix may be powdery, but when you crumble over the raspberries, it will clump together. Crumble topping over raspberries. 

 Topping is crumbled over and ready for the oven.

Place in oven for 40-45 minutes. Allow to cool 10 minutes before serving.

Ready to serve!