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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/raspberry-bars-paleo-gluten-dairy-free/