
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                                                                               Â
1/2 tsp sea salt                                                                                      Â
1/4 cup grapeseed oil                                                                           Â
1 Tbs Vanilla extract                                                                               Â
Preheat oven to 350 F. oil a 13 X 9 inch glass baking dish                     Â
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                   Â
 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!
Yummm!!! One of my favorites!