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Gluten Free Coleslaw

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.

I make this salad multiple times during the summer. It's so simple to make and is even better the second night after the cabbage has marinated in the sauce.

I like to use the prepackaged coleslaw mix. I usually buy the package with carrots in it, but if you are Keto or low carb you can get the bags without carrots. You could also finely chop up heads of cabbage on your own.

As we start to get cabbage from the garden I will chop up my own cabbage and run carrots through the food processor or mandolin slicer for this salad.

If you are looking for more cabbage recipes try my Thai Style Cabbage Salad, my Southwestern Style Coleslaw, my Easy Apple Slaw with Poppyseed Dressing, or my Pineapple Coleslaw.

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Ingredients

Coleslaw Mix
Mayonnaise
Apple Cider Vinegar
Dijon Mustard
Celery Seeds
Sea Salt
Coarse Ground Black Pepper

Instructions

In a large bowl pour the bags of coleslaw mix.

In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.

Pour the dressing over the coleslaw mix and stir until it is all coated.

Store in your refrigerator for at least 2 hours before serving.

Supplies

Frequently Asked Questions

Does coleslaw have gluten in it?

This largely depends upon what type of vinegar you use. Malt vinegars are made from barley and would contain gluten. In this recipe I use apple cider vinegar which is usually safe.

As always make sure you read the label to make sure nothing that contains gluten has been added to the apple cider vinegar. I like the tanginess the apple cider vinegar adds to the salad.

Is coleslaw ok on Keto or low carb diets?

Yes. Coleslaw makes a fantastic side dish while on a Keto or a low carb diet.

How long does gluten free coleslaw keep?

Coleslaw is generally fine for 2-4 days in the refrigerator. I actually like coleslaw the best on the second day after the cabbage has marinated in the sauce.

Be sure not to leave your coleslaw out in the sun or warm temperatures so the dressing doesn't spoil. The gluten free coleslaw needs to go back in the refrigerator after you've served it.

More Recipes You Might Enjoy

Cucumber Salad with Vinegar Dressing
Seven Layer Salad
Easy Pea Salad
Black Beans and Corn Salad
The Best Old Fashioned Chicken Salad

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.

Ingredients

Scale

Instructions

In a large bowl pour the bags of coleslaw mix.

In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.

Pour the dressing over the coleslaw mix and stir until it is all coated.

Store in your refrigerator for at least 2 hours before serving.

Notes

I like this salad best on day two after the cabbage and dressing have mixed thoroughly.

  • Prep Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Gluten Free

Gluten Free Strawberry Icebox Bars

Summer afternoons on the farm call for desserts that come straight from the freezer. These Gluten Free Strawberry Icebox Bars are exactly that. A buttery gluten free pretzel crust is topped with a creamy strawberry and cream cheese filling, then frozen until firm. The texture is somewhere between cheesecake and ice cream.

Sweet, salty, and bursting with fresh strawberry flavor, this dessert disappears fast at any summer gathering.

This is one of my favorite make ahead desserts because it lives in the freezer until you need it. Slice the bars straight from the freezer and top each one with a swirl of fresh whipped cream.

If you prefer a chilled, layered version of this flavor combination, try my Gluten Free Strawberry Pretzel Dessert. It is a classic potluck favorite.

If you are looking for more strawberry recipes try my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Jam Bars, my Homemade Strawberry Banana Popsicles or my Strawberry Daiquiri Mocktails.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

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Freezing and Serving

Freeze these bars for at least 8 hours before slicing. The full freeze time allows the creamy filling to set firm enough to hold its shape when sliced. Let the bars sit at room temperature for a few minutes before cutting for the cleanest slices. Make the fresh whipped cream right before serving and add a dollop to each bar.

Storage

Store these bars covered in the freezer for up to one month. Slice them ahead of time and store individual portions in an airtight container for easy grab and go desserts. Let frozen bars sit at room temperature for a few minutes before serving.

Top Tip

For the smoothest filling, make sure your cream cheese is fully softened before mixing. Cold cream cheese will leave small lumps in the filling that do not blend out, even with a stand mixer. Set it out at room temperature for about 30 minutes before you start, and it will whisk together perfectly smooth with the sweetened condensed milk and gelatin.

Frequently Asked Questions

What does "icebox bars" mean?

Iceboxes were used before electric refrigerators and freezers were invented. They held a block of ice to keep food cold. Icebox desserts traditionally combine fruit, cream, and a wafer or cracker base, and are stored cold or frozen. These bars use fresh strawberries, a creamy filling, and a gluten free pretzel crust. They are stored in the freezer for an ice cream like texture.

How do I make homemade whipped cream for topping?

Add 1 cup of heavy whipping cream and 2 tablespoons of granulated sugar to your stand mixer. Whip on medium high for 5 to 8 minutes until stiff peaks form. The whipped cream is ready when it holds its shape and does not flatten when you lift the whisk. Serve a dollop on top of each bar.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well in this recipe. Thaw them first and drain any excess liquid before pureeing. This keeps the filling from becoming too watery once it freezes.

What if I don't have a food processor for the crust?

A food processor makes quick work of crushing the pretzels, but it is not required. Place the pretzels in a sealed bag and crush them with a rolling pin until finely crushed. Then mix in the maple syrup and butter by hand.

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Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Strawberry Icebox Bars

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  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 bars 1x
  • Diet: Gluten Free
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Description

A sweet pretzel crust topped with a creamy strawberry and cream cheese filling, frozen until firm like an ice cream bar. Sliced into squares and served with fresh whipped cream, these gluten free strawberry icebox bars are one of the easiest make ahead desserts for summer.

Ingredients

Scale

Whipped Cream:

Instructions

Preheat your oven to 375 degrees. 

Grease a 9x13 baking dish with coconut oil or butter. Set aside

In a food processor pulse the pretzels into crumbles. Add the maple syrup and butter. Pulse into small clumps. Add water 1 tablespoon as a time and pulse until a dough begins to form.

Press the pretzel mixture into the bottom of the greased 9x13 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned. Set aside to cool.

Process the strawberries in a blender until they are finely chopped.

In a stand mixer whisk the sweetened condensed milk, cream cheese and strawberry gelatin using the whisk attachment until they are smooth. Add the pureed strawberries and whisk together until blended.

In a separate bowl whisk the heavy cream and sea salt on medium high until soft peaks form. Fold the strawberry mixture into the whipped cream mixture until it's folded together. 

Pour the strawberry and cream mixture over the cooled pretzel crust. Freeze for at least 8 hours before serving. 

Prior to serving whisk the heavy whipping cream and sugar together on medium high speed until stiff peaks form. Serve over the bars.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

When I say fold I mean to pour the whipped cream on top of the strawberry mixture, then take a spatula and gently pull strawberry mixture over the whipped cream until they mix together. You want to keep the airiness of the whipped cream so you don't just want to stir them together.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

If you make these Gluten Free Strawberry Icebox Bars, I would love to hear what you think! Leave a comment below and let me know how they turned out, or tag me on Instagram so I can see your bars.

This is one of those desserts you will want to keep stocked in the freezer all summer long, so save it to your favorite Pinterest board so you always have it ready when you need a frozen treat!

Ingredients

Gluten Free Pretzels
Maple Syrup
Unsalted Butter
Cold Water
Strawberries
Sweetened Condensed Milk
Cream Cheese
Strawberry Gelatin
Heavy Whipping Cream
Sea Salt
Granulated Sugar

Instructions

Preheat your oven to 375 degrees. 

Grease a 9x13 baking dish with coconut oil or butter. Set aside

In a food processor pulse the pretzels into crumbles. Add the maple syrup and butter. Pulse into small clumps. Add water 1 tablespoon as a time and pulse until a dough begins to form.

Press the pretzel mixture into the bottom of the greased 9x13 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned. Set aside to cool.

Process the strawberries in a blender until they are finely chopped.

In a stand mixer whisk the sweetened condensed milk, cream cheese and strawberry gelatin using the whisk attachment until they are smooth. Add the pureed strawberries and whisk together until blended.

In a separate bowl whisk the heavy cream and sea salt on medium high until soft peaks form. Fold the strawberry mixture into the whipped cream mixture until it's folded together. 

Pour the strawberry and cream mixture over the cooled pretzel crust. Freeze for at least 8 hours before serving. 

Prior to serving whisk the heavy whipping cream and sugar together on medium high speed until stiff peaks form. Serve over the bars.

Gluten Free Cheeseburger Casserole

This easy recipe for gluten free cheeseburger casserole is made in one pot. This is a healthy option made with ground beef and hashbrowns with added toppings like lettuce, avocado and pickles. This is the best quick and easy meal!

If you don't have a cast iron skillet this recipe for gluten free cheeseburger casserole can also be made in a 9x13 baking dish. When I use the skillet I cook the ground beef, onion and garlic in that before topping it with the hash browns and cheese.

This a great option for an easy weeknight meal. I like to have the ground beef defrosted the night before so I can quickly cook that up and put the dish in the oven. While it is cooking I cut up the lettuce, avocados, tomatoes, bacon, etc. that I'm going to use for topping.

I like to make my own burger sauce and that recipe is included. You can use store bought burger sauce to save time, but I highly recommend making your own. It's so delicious fresh!

More beef recipes to enjoy: 10 Easy Gluten Free Beef Recipes

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Ingredients

Ground Beef
Yellow Onion
Minced Garlic
Sea Salt
Coarse Ground Black Pepper
Frozen Diced Hashbrowns
Cheddar Cheese
Mayonnaise
Ketchup
Dill Pickle Relish
Granulated Sugar
White Vinegar

Instructions

Preheat your oven to 350 degrees.

In a skillet fry your ground beef until very little pink remains. Add the onions, garlic, salt and pepper. Cook until the onions are translucent. 

Pour the frozen hash browns over the ground beef mixture in the oven safe skillet or add the ground beef mixture to a 9x13 casserole dish and then top with hash browns.

Sprinkle the shredded cheddar cheese over the top. 

Bake at 350 degrees for 30 minutes.

Let the casserole cool slightly before topping with lettuce, avocado, pickle chips, tomato, bacon, etc. 

To make the burger sauce place all ingredients in a jar or bowl and blend together either by hand or using your hand held mixer. 

Serve the casserole warm with burger sauce.

Supplies

Frequently Asked Questions

What is gluten free cheeseburger casserole?

This casserole is made with diced, frozen hash browns, ground beef, onions, garlic, cheddar cheese, salt and pepper. All the ingredients are gluten free!

After I've baked the casserole I like to have lots of topping options. Our favorite topping are shredded lettuce, avocado, pickle chips, tomatoes and bacon.

This is a great recipe to use up ingredients you have on hand. I like to make this recipe when I have the last of the salad ingredients in my refrigerator. During the summer this recipe is amazing with fresh tomatoes and lettuce from the garden!

Can you freeze gluten free cheeseburger casserole?

Yes! After I've cooked the ground beef, onion and garlic I will top that with the hash browns and cheese then freeze in a tin or freezer safe dish. When I want to serve the casserole I will move it to the refrigerator the night before.

Then I follow the same baking instructions and top with fresh lettuce, tomatoes, avocado, bacon, etc. when it has cooled slightly and I'm ready to serve.

More Recipes You Might Enjoy

Gluten Free Cheesy Tater Tot Casserole
Gluten Free Sloppy Joe Casserole
10 Easy Gluten Free Beef Recipes
Gluten Free Taco Casserole
Gluten Free Enchilada Skillet

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Cheeseburger Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free cheeseburger casserole is made in one pot. This is a healthy option made with ground beef and hashbrowns with added toppings like lettuce, avocado and pickles. This is the best quick and easy meal! 

Ingredients

Scale

1 ½ pounds Ground Beef
1 medium Yellow Onion, diced
1 tablespoon Minced Garlic
1 teaspoon Sea Salt
1 teaspoon Coarse Ground Black Pepper
1 - 32 ounce package Frozen Diced Hash Browns
1 cup Cheddar Cheese, shredded

Burger Sauce:
½ cup Mayonnaise
¼ cup Ketchup
2 teaspoon Dill Pickle Relish
1 teaspoon Granulated Sugar
1 teaspoon White Vinegar
1 teaspoon Coarse Ground Black Pepper
¼ teaspoon Sea Salt

Toppings:
Pickle Chips
Avocado
Tomato
Lettuce
Bacon

Instructions

Preheat your oven to 350 degrees.

In a skillet fry your ground beef until very little pink remains. Add the onions, garlic, salt and pepper. Cook until the onions are translucent. 

Pour the frozen hash browns over the ground beef mixture in the oven safe skillet or add the ground beef mixture to a 9x13 casserole dish and then top with hash browns.

Sprinkle the shredded cheddar cheese over the top. 

Bake at 350 degrees for 30 minutes.

Let the casserole cool slightly before topping with lettuce, avocado, pickle chips, tomato, bacon, etc. 

To make the burger sauce place all ingredients in a jar or bowl and blend together either by hand or using your hand held mixer. 

Serve the casserole warm with burger sauce.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Gluten Free

Instant Pot Wild Rice, Chicken and Mushrooms Casserole

This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream.

This is one of those meals that is really quick to make and since it's all in one pot the clean up is super simple too. I like to use fresh mushrooms in this recipe, but you could easily substitute those for canned or frozen mushrooms.

If you are looking for more instant pot recipes try my Gluten Free Instant Pot Chicken & Dumplings, my Instant Pot Beef and Vegetable Soup, my Gluten Free Instant Pot Chili Mac and Cheese or my Instant Pot Beef and Bean Burrito Casserole.

You can find all of my instant pot recipes here: The Best Gluten Free Instant Pot Recipes

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Ingredients

Wild Rice
Chicken Broth
Unsalted Butter
White Mushrooms
Yellow Onion
Sea Salt
Coarse Ground Black Pepper
Dried Thyme
Canned Chicken
Sour Cream
Milk
Cheddar Cheese
Sliced Almonds

Instructions

In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.

When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.

Serve this hot topped with extra shredded cheese if you would like.

Supplies

Frequently Asked Questions

Can an Instant Pot cook rice?

Yes! I like to cook the rice before adding dairy to the meal. I cook the rice along with liquids (I like to use broth), veggies and meat that need to be cooked.

Then after the Instant Pot has naturally released pressure I add the sour cream, milk and cheese. Adding these items after everything is cooked will prevent it from burning on the bottom of your Instant Pot.

Will the Instant Pot open under pressure?

No. You should never try to open your Instant Pot while it's still under pressure. For this recipe you will add your ingredients, set the Instant Pot to manual pressure for 15 minutes and then let the pressure naturally release.

To naturally release the pressure means you don't move the steam valve. You can unplug your Instant Pot or leave it on low while the pressure naturally releases.

If you manually release pressure for this recipe your rice likely won't be cooked all the way. The food in your Instant Pot will continue to cook while the pressure is naturally releasing.

Can I make this in a 6-quart or 8-quart instant pot?

You can use either of these sizes. I personally have an 8-quart instant pot for making larger recipes.

You can't use an instant smaller than 6-quarts for this recipe. You would overfill the instant pot and it won't cook properly. It would likely give you can error or warning and not cook at all if it's overfilled.

Can I used cooked, leftover chicken instead of canned chicken for this recipe?

Yes. You can used leftover cooked chicken for this recipe. I wanted this recipe to be fast so I used canned chicken.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Instant Pot Wild Rice, Chicken and Mushrooms Casserole

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream. 

Ingredients

Scale

1 cup Wild Rice
1 ½ cups Chicken Broth
¼ cup Unsalted Butter
1 - 12 ounce container fresh White Mushrooms, chopped
1 medium Yellow Onion, diced
½ tsp. Sea Salt
½ tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
1 - 12.5 ounce can Chicken, drained
1 cup Sour Cream
½ cup Milk
1 cup Cheddar Cheese, shredded
⅓ cup Sliced Almonds

Instructions

In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.

When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.

Serve this hot topped with extra shredded cheese if you would like.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Meals
  • Method: Instant Pot
  • Cuisine: Gluten Free

Gluten Free Pineapple Bars

This easy recipe for gluten free pineapple bars is the perfect summer dessert. The gooey pineapple filling makes me dream of Hawaii. These are the best bars for lots of delicious pineapple.

I used canned pineapple in this recipe because it's more readily available to me in my area and because these bars were made during social distancing and fresh pineapples weren't something I could get.

If you want to use fresh pineapple you can easily replace it with the canned pineapple in this recipe. Just dice up the fresh pineapple and add about four cups.

As I mentioned, we were staying home when I made this recipe. For me staying home means I dream of other places. All I could do as I made these bars was thinking about floating in the warm ocean and laying on the beach on Maui.

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Ingredients

Gluten Free Flour
Unsalted Butter
Coconut Oil
Vanilla Extract
Granulated Sugar
Brown Sugar
Sea Salt
Canned Pineapple Chunks
Arrowroot Powder
Lemon Juice
Sliced Almonds

Instructions

Preheat your oven to 375 degrees.

Grease a 9x13-inch baking dish with butter or coconut oil. Set aside

In the bowl of your stand mixer beat together the gluten free flour, butter, coconut oil, vanilla, sugar, brown sugar and sea salt until a crumbly mixture forms. 

Reserve 1 cup of the crumbly mixture for the topping.

Press the remaining crumbly mixture into the greased 9-inch baking dish. I use my hands or the bottom of a measuring cup to get it pressed down well. 

Bake the crust at 375 degrees for 18-20 minutes or until light golden brown.

In a mixing bowl stir together the pineapple, arrowroot powder, lemon juice and sugar. 

When the crust is done let it stand for 10-15 minutes to cool.

Pour the pineapple mixture over the crust and then top with the withheld 1 cup of crumbly mixture. I then spread ¼ cup of sliced almonds over top for a nice crunch.

Bake at 375 degrees for 30-35 minutes. The topping will be lightly browned and the pineapple mixture will be bubbling around the edges. 

Let the bars cool before you slice them. I enjoy the bars warm or at room temperature.

Supplies

Frequently Asked Questions

How do I make pineapple bars?

These gluten free pineapple bars are so easy! You make the shortbread crust first. You will save one cup of the crust mixture for the topping. Press the shortbread crust into the greased nine inch baking dish and bake it first.

While the crust is baking you can make the filling. I used canned pineapple, but you could easily use fresh pineapple chopped into chunks. Stir the filling mixture in a mixing bowl and let it stand until the crust is done.

Once the crust is done baking and is lightly golden brown let it cool for 10 minutes. Then, pour the pineapple filling over the crust and top with the reserved crust mixture. I also added some sliced almonds to the top for crunch.

Bake the bars at 375 degrees for 30-35 minutes. Let them cool slightly before you cut them into bars. I like them warm as much as I like them at room temperature.

Can I use fresh pineapple with this recipe?

Yes. You can chop up a fresh pineapple for this recipe. You will need about four cups. Chop the fresh pineapple into bite size chunks similar to the size of canned pineapple chunks.

More Recipes You Might Enjoy

Gluten Free Pineapple Upside Down Cake
Gluten Free Mango Pineapple Smoothie
Gluten Free Strawberry Rhubarb Bars
Gluten Free Orange Bundt Cake
Gluten Free Lemon Shortbread Bars

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free Pineapple Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 8 bars 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free pineapple bars is the perfect summer dessert. The gooey pineapple filling makes me dream of Hawaii. These are the best bars for lots of delicious pineapple. 

Ingredients

Scale

2 cups Gluten Free Flour
½ cup Unsalted Butter
¼ cup Coconut Oil, melted
½ tsp. Vanilla Extract
½ cup Granulated Sugar
½ cup Brown Sugar
½ tsp. Sea Salt
2 - 20 ounce cans Pineapple Chunks, drained or 4 cups fresh Pineapple, diced
¼ cup Arrowroot Powder
2 Tbsp. Lemon Juice
¼ cup Granulated Sugar
¼ cup Sliced Almonds

Instructions

Preheat your oven to 375 degrees.

Grease a 9x13-inch baking dish with butter or coconut oil. Set aside

In the bowl of your stand mixer beat together the gluten free flour, butter, coconut oil, vanilla, sugar, brown sugar and sea salt until a crumbly mixture forms. 

Reserve 1 cup of the crumbly mixture for the topping.

Press the remaining crumbly mixture into the greased 9-inch baking dish. I use my hands or the bottom of a measuring cup to get it pressed down well. 

Bake the crust at 375 degrees for 18-20 minutes or until light golden brown.

In a mixing bowl stir together the pineapple, arrowroot powder, lemon juice and sugar. 

When the crust is done let it stand for 10-15 minutes to cool.

Pour the pineapple mixture over the crust and then top with the withheld 1 cup of crumbly mixture. I then spread ¼ cup of sliced almonds over top for a nice crunch.

Bake at 375 degrees for 30-35 minutes. The topping will be lightly browned and the pineapple mixture will be bubbling around the edges. 

Let the bars cool before you slice them. I enjoy the bars warm or at room temperature.

Notes

I store the bars in the refrigerator either in the baking dish or in individual containers for easy servings to place in lunches or to have for dessert.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free