• Crust:
  • 2 c. almond flour
  • 1/2 c. ground flax
  • 1/4 c. coconut flour
  • 1/4 c. water
  • 1/2 c. melted coconut oil
  • 2 tbsp. coconut sugar *optional
  • 1 tsp. baking powder
  • 1/2 tsp. fine pink Himalayan sea salt
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • Topping:
  • 1/4 c. reserved crust flour
  • 1/2 c. shredded unsweetened coconut
  • 1/4 c. coarsely chopped almonds
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • Filling:
  • 10 oz. frozen raspberries
  • juice of 1/2 lemon
  • 1/8 tsp. stevia
  • 2 tbsp. coconut sugar *optional
  • 2 tbsp. chia seeds *optional
  • 1/2 tsp. vanilla extract

 

 

 

I love it when my taste testers are in kindergarten and speak their mind!  I was told by this young foodie that my bars needed more raspberry jam and the topping was too nutty.  Now that is a girl after my own heart; more sweet and less nuttiness in my life would be dandy!

So here you have it friends MORE raspberry jam and less nuttiness on top. It was all a matter of pulsing the topping {crunchy nutty part} a little extra to get a finer texture for my sweet food critic.

My kindergarten food critic’s mother mentioned to me that these bars reminded her of the ever so popular Nutri-Grain Bars (that she thank goodness never would feed her family).  I was curious and looked them up; to no surprise the typical conventional ingredients on the label touted all about nutrition and health.

By now, if you have been with me for awhile, you will know ingredients like enriched flour, soybean and canola oil, fructose, corn syrup, artificial flavor, corn starch {gmo} and artificial colors are not a staple in Spoonful of Health’s pantry.  I will tell you I liked that the original Nutri-Grain bar had real strawberry puree concentrate!

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Something about my recipe reminds me of love. Perhaps the colors and that Valentine’s Day happens to be right around the corner {which is one of my favorite holidays}.  I am a romantic by heart and smitten by all things to do with LOVE.  I wish you from the bottom of my heart a day full of love, whether it is the simplest gesture of a doggie tail wagging or a full on smooch with your significant other!

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In this picture you can get an idea of the shape and thickness to make your bar’s crust. Be sure to oil the cookie sheet. I used my pampered chef stoneware but still needed to oil it.

Raspberry Bars {paleo, gluten & dairy free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 10

Ingredients
  • Crust:
  • 2 c. almond flour
  • ½ c. ground flax
  • ¼ c. coconut flour
  • ½ c. melted coconut oil
  • ¼ c. water
  • 2 tbsp. coconut sugar *optional
  • 1 tsp. baking powder
  • ½ tsp. fine pink Himalayan sea salt
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • Topping:
  • ¼ c. reserved crust flour
  • ½ c. shredded unsweetened coconut
  • ¼ c. coarsely chopped almonds
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • Filling:
  • 10 oz. frozen raspberries
  • juice of ½ lemon
  • ⅛ tsp stevia
  • 2 tbsp. coconut sugar *optional
  • 2 tbsp. chia seeds *optional
  • ½ tsp vanilla extract

Instructions
  1. Mix together the coconut, almond flour, flax, baking powder and salt.
  2. Mix melted coconut oil and water with extracts and add to flour.
  3. Blend all ingredients well and reserve ¼ cup for topping.
  4. Place batter on an oiled cookie sheet and flatten out into a rectangle with ⅜” thick or so.
  5. Place crust in 350 degree oven and bake for 15 min. until lightly golden.
  6. For filling: in a small saucepan on medium add raspberries, lemon juice and sugars.
  7. Bring to a boil and reduce heat to a simmer until you have a thicker consistency about 15 min.
  8. Take raspberry jelly off burner and stir in chia seeds. Pour in a bowl and let cool.
  9. To make topping: chop almonds, mix with reserved crust mixture, shredded coconut.
  10. To assemble the bars after the crust has cooled, spread jam generously to the edges.
  11. Sprinkle to topping and firmly press it into the jam. Bake for 15 minutes until tipping is golden.

Notes
If you don’t add the chia seeds to the raspberry mixture you will need to set the jam aside longer {or make it ahead} so it thickens. Also, overcooking the jam will affect the pectin in the fruit from thickening. Chia seeds helps absorb the extra liquid and of course, adds nutrition. You can pulse the topping in a food processor if you want it to be a finer texture. I find that the littles like the bars better. This bar is low sugar but to make it Free Diet compliant you would omit the coconut sugar in this recipe. You can cut the bars smaller or larger for your needs. These bars will last a few days on the counter or in the fridge for a week. I love making the jam ahead of time as it will gel nicely for spreading. Please use organic when you can.

 

With a Spoonful of Health,

Dawn-Signature1