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Paleo Raspberry Crumb Bars

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This recipe is so simple! It creates the most delicious shortbread, and with the rich flavor of raspberries and crunch of oats in the crumble topping, it is yummy perfection. I am so pleased at how easy it is to create a nutrient-dense treat (how are berries so delicious and yet so good for you??) that is gluten-free, dairy-free, and refined sugar free. 

Ingredients

Scale

Shortbread Layer

2 cups (228g) almond flour

2 TBS (14g) coconut flour

1/4 tsp salt

1 tsp vanilla

1/3 cup (112g) pure maple syrup

1/3 cup (70g) refined coconut oil

Raspberry Layer

1 1/2 cups (220g) raspberries

1 TBS (20g) maple syrup

1 TBS (8g) tapioca flour

1/8 tsp salt

Crumb Topping

1/4 cup (26g) rolled oats (make sure you get GF oats if that is necessary for you)

1/3 remaining shortbread dough

Instructions

  1. Preheat oven to 350 degrees and line an 8 inch square pan with parchment paper. Set aside.
  2. In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly.
  3. Press 2/3 of the mixture (about 270g) into the bottom of the pan and bake for 12 minutes.
  4. Mix the remaining 1/3 of the shortbread mixture with the rolled oats and set aside.
  5. 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. You want to stir pretty frequently. Cook for 2-3 minutes, until the mixture is thick and no large raspberries remain. Scrape the mixture into a bowl and refrigerate until needed.
  6. Once the base layer is cooked, let cool for 5 minutes. Once cooled, spread the raspberry sauce on the base.
  7. Sprinkle the dough/oat mixture evenly on top. Try to cover the entire surface of the raspberries. Press down gently to make sure the crumble topping stays in place. Bake for 20 minutes, or until golden brown.
  8. Cool for at least 10 minutes at room temperature, then place pan in the refrigerator for at least another 20 minutes. Chilling the bars before cutting gives the raspberry layer a chance to full set and makes the slicing process easier.
  9. Store any leftovers in the fridge. They should last 2-3 days in the fridge before the crumble topping gets too soggy.

Find it online: https://becomingrealrecipes.com/recipetypes/paleo/paleo-raspberry-crumb-bars/