Raspberry Crumble Bars
Servings: 16 servings
Calories: 250kcal
Ingredients
Shortbread layer
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
Raspberry Layer
- 1 ½ cups raspberries
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
- pinch of salt
Topping
- ¼ of shortbread mixture
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press ¾ of the mixture (the other ¼ will be used for the topping) into the bottom of the pan and bake for 12 minutes.
- While the base is cooking, make the filling. In a sauce pan combine the raspberries, maple syrup, tapioca flour, and salt. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no large raspberries remain. Scrap mixture into a small bowl and refrigerate until needed.
- Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining dough.
- Spread the raspberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
- Store any leftovers in the fridge.
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 42mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg