So….I’ve been cooking and baking but didn’t feel inspired to create anything new. Since the beginning of January, I’ve been watching what I eat and trying to exercise more. It wasn’t a New Year’s resolution, but just a bit of a reset after the holidays.
I Love Eating Treats!
I still want my treats!! I will always want my treats! I don’t call it cheating, but enjoying. I decided to make a sweet treat the almost everyone could enjoy. I hope you enjoy them as much as I do!
Raspberry Crumble Bars (Paleo / Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Grain Free)
Base:
2 1/2 c. ground almond flour
2 Tbsp. coconut flour
1/2 c. monk fruit sugar (or desired sweetener)
2/3 c. coconut oil (melted)
Filling:
3 c. raspberries (fresh or frozen)
1/2 c. monk fruit sugar (or desired sweetener)
1 Tbsp. lemon juice
2 Tbsp. tapioca starch
1 tsp. vanilla
Topping:
1/2 c. base mixture
1/2 c. unsweetened shredded coconut
1/2 c. chopped pecans or almonds
Mix all ingredients, except vanilla together for your filling into a medium sauce pan. Put on medium low heat to melt berries. Let come to a slight boil. Turn down to simmer and let thicken, stirring continuously. Approximately 5 minutes, then remove from heat and add vanilla. Let cool.
Preheat oven to 350 degrees
Mix together the ingredients for the base. Remove 1/2 cup of base and reserve for topping. Put base ingredients into a 9 X 13 inch baking pan that is lined with parchment paper. Press down evenly. Bake for 10 minutes.
Mix together topping ingredients. After 10 minutes. remove base from oven. Top with filling then topping pressing down slightly on the topping. Return to oven for 25 minutes.
Let cool completely and cut into 24 bars. Store covered in the fridge for up to 5 days. Freezes well,
