Raspberry, Coconut-Almond Cookie Bars (P3)

By Bailey1_

Ingredients

• Topping ingredients:
• 1/2 c almond flour
• 1/4 c oat flour or sorghum
• 2 TB coconut flour
• 2 TB tapioca starch/flour
• 1/2 c sweetener (I used Xylitol)
• Pinch of fine sea salt
• 1/8 teaspoon baking powder
• Pinch nutmeg
• 3 TB coconut oil
• 1/2 tsp vanilla
• 14 oz. really good raspberry jam or preserves
• (I made my own with 1 c raspberries and a tsp of tapioca pwd & tsp of xylitol: heated on stove.)
• For the crumble topping:
• 1/4 c sorghum or oat flour (I used oat)
• 1/4 c powdered Xylitol (I'm sure regular or Stevia would work fine too)
• 1/4 tsp vanilla
• 2 TB unrefined coconut oil
• For the coconut-almond topping:
• 1/2 c unsweetened flaked coconut
• 1/3 cup sliced almonds
• 2 TB unrefined coconut oil
• 1/4 tsp vanilla extract

Details

Servings 10
Adapted from facebook.com

Preparation

Step 1

Pre-heat the oven to 350ºF

Prepare a 9x9-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.



First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sweetener, salt and spices. Cut in the coconut oil and vanilla- I just used a fork. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.

Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust.

Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it.

Remove from the oven and set aside. Keep the oven heated.

In a bowl, combine the oat or sorghum flour and sweetener. Drizzle with the vanilla extract and dabs of coconut oil. Rub together with the palms of your hands to create crumbles. Set aside.

To make the coconut-almond mixture- gently melt the coconut oil. Add the flaked coconut, sliced almonds and vanilla and stir to coat; set aside.

While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides.
Sprinkle on the crumble topping.

Spoon on the coconut-almond mixture and spread it evenly all over the top.

Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.

Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.

Makes 10 generous bars