Name: Raspberry Almond Shortbread Bars
Yield: 9 servings
Ingredients: 2 cup almond flour; 2 tbsp coconut oil; pinch salt; 1 tsp vanilla extract; 1/3 cup maple syrup (crust); 2 cup raspberries (frozen); 1 tbsp lemon juice; 2 tbsp maple syrup (jam); 1 tsp chia seeds; 1 tsp tapioca starch; as needed shortbread crust (reserved for topping); 1/4 cup almonds (chopped)

Dessert

9 servings

237 cal/serving

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

Combine almond flour, coconut oil, salt, vanilla extract and maple syrup (crust) until evenly mixed to form a crumbly dough.

Almond flourCoconut oilSaltVanilla extractMaple syrup (crust)

Step 3

Spread the dough onto a greased baking tray and press down evenly with a spatula.

Almond flourCoconut oilSaltVanilla extractMaple syrup (crust)

Step 4

Prick the crust all over with a fork and bake for approximately 15 minutes.

Step 5

Remove the baked crust from the oven and set aside.

Step 6

Combine raspberries and maple syrup (jam) in a pot and cook about 5 minutes over medium heat, stirring often.

Raspberries (frozen)Maple syrup (jam)

Step 7

Add lemon juice, vanilla extract, chia seeds and tapioca starch and cook until the mixture is thick.

Lemon juiceVanilla extractChia seedsTapioca starch

Step 8

Break down any large raspberry pieces, then remove the jam from heat and allow to cool.

Raspberries (frozen)

Step 9

Spread the cooled jam evenly over the shortbread base.

Raspberries (frozen)Maple syrup (jam)Lemon juiceVanilla extractChia seedsTapioca starch

Step 10

Prepare the reserved quarter-portion of shortbread crust to use as topping.

Shortbread crust (reserved for topping)

Step 11

Crumble the topping, combine with chopped almonds, sprinkle over the jam and bake for a further 15–20 minutes.

Shortbread crust (reserved for topping)Almonds (chopped)

Step 12

Remove from the oven once golden brown and allow to cool.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.