I adapted this recipe from a recipe in The Gluten Free Almond Flour Cookbook. I love her recipes but find that the use of Agave adds too much sugar and sweetness, so I substitute with Xylitol or Stevia. These bars can be enjoyed for breakfast or as a healthy snack or dessert.  Bon Appetit!

CRUST

3 cups almond flour                                                                                

1/2 tsp sea salt                                                                                       

1/4 cup  grapeseed oil                                                                            

1 Tbs Vanilla extract                                                                                

 

Preheat oven to 350 F. oil a 13 X 9 inch glass baking dish                      

with grapeseed oil.  Blend the flour, salt, oil and vanilla

Press the dough into the dish and bake for 12-15 minutes

TOPPING

While the crust is baking, combine the following:

1 3/4 cups almond flour and 1 cup sliced almonds

1/4 tsp sea salt

1 tsp cinnamon

1/4 cup grapeseed oil

  1 -2 Tbs Xylitol, depending on your sweet tooth                    

 2 large eggs plus 3-4 Tbsp. water

Once the crust is baked, spread 1 -2 cups sugar free organic raspberry fruit spread.

Pour the topping over the fruit spread and bake for an additional 15 to 20 minutes, or until the top is golden brown.

 Let cool then cut into bars and enjoy!