Thursday, August 5, 2010

Radical Raspberry Bars!

So this recipe has exchanged hands quite a bit.  Let's track it thus far.  You-->Me -->My Mom-->Elana's Pantry Cook Book -->Joy of Cooking -->Probably an old dead woman who had a knack for making delicious desserts.

Raspberry Bars


Crust
3 c. almond flour
1/4 c. canola or coconut oil
1 Tbsp. Vanilla
a pinch of salt

Topping
1-2 c. almond flour
1/2 tsp. cinnamon
1/4 c. canola or coconut oil
2 Tbsp. agve
1 egg, whisked
1 c. sliced almonds
a pinch of salt

Filling
1 c. (or small jar) raspberry fruit spread

Preheat oven to 350 degrees.  Grease a 9x13 inch pan with oil and sprinkle almond flour into it.  In a food processor, blend all ingredients to make the crust.  Place dough in baking dish, press down and shape to form the bottom of the pan.  Bake until lightly golden, around 12 to 15 minutes.

Topping:  in a bowl, combine all ingredients except sliced almonds and mix.  Fold in the sliced almonds last.  When the crust is done baking, spread the raspberry spread across it, and top evenly with topping mixture.  Bake for an additional 15 to 20 minutes.  Let cool.  Serve as bars.  This makes a great dessert or breakfast!

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