Raspberry Rhubarb Almond Bars (Gluten Free + Paleo

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Lemon, zest
  • 1 cup Raspberries, fresh
  • 1 cup Rhubarb

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 tsp Kosher salt
  • 7 1/3 tbsp Palm sugar
  • 1/8 tsp Salt
  • 3 tbsp Tapioca flour
  • 1 tsp Vanilla

• Oils & Vinegars

  • 7 tbsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Almonds, unsalted

Found on bakerita.com

Ingredients

• 1 cup blanched almond flour
• 2 tablespoons tapioca flour
• 2 tablespoons coconut sugar
• ⅛ teaspoon salt
• 2 tablespoons melted coconut oil
• ¾ cup (110g) unsalted almonds
• 1 tablespoon tapioca flour
• ¼ teaspoon kosher salt
• ⅓ cup coconut sugar
• 5 tablespoons (70g) coconut oil, solid
• 1 large egg
• 1 teaspoon vanilla
• 1 cup chopped rhubarb (cut into 1 thick slices)
• 1 cup fresh raspberries
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Directions

• Preheat oven to 350°F and line an 8x8” square pan with parchment paper. Grease with nonstick cooking spray.
• In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined, and theres no dry flour remaining. Press the crust evenly in the pan.
• In your food processor or blender, grind the almonds, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the almond crust.
• Toss the fruit with the lemon zest and juice, and evenly spread over the almond paste.
• Bake for 40 minutes, or until set and a skewer inserted into the center comes out clean.
• Let cool completely before cutting into squares.
• Keep any leftovers in the fridge in an airtight container.