Golden Barrel

Paleo Raspberry Crumb Bars

Servings	Prep Time
9squares	10min

Cook Time

32minutes

Servings	Prep Time
9squares	10min

Cook Time

32minutes

Ingredients

Shortbread Layer

Raspberry Layer

Crumb Topping

Instructions

Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 12 minutes.
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. Cook for 2-3 minutes, until the mixture is thick and no large raspberries remain. Scrap mixture into a small bowl and refrigerate until needed.
Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining dough.
Spread the raspberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
Store any leftovers in the fridge.