This is I think my favourite creation so far! If you love raspberries you will love these bars!!
~Vegan & Gluten-Free~
Ingredients:
base:
1 cup almond flour
1/2 cup dark buckwheat flour
1 tsp baking powder
1/2 tsp himalayan salt
1/2 tsp cinnamon
1/3 cup tahini
1/4 cup almond butter
1/4 cup maple syrup
1/2 tsp vanilla
fruit layer:
2 cups frozen raspberries
1 medium apple, chopped into very small pieces (about 1cm cubes)
3-4 tbsp water
1/2 tsp vanilla
1/2 tsp cinnamon
2 tsp tapioca powder
1/8 tsp ground psyllium powder
topping:
1/4 cup sliced almonds
1/4 cup coconut flakes
1/2 tsp cinnamon
Pre-heat oven to 325F.
In a medium sized mixing bowl add almond flour, dark buckwheat flour, baking powder, salt and cinnamon together and mix until evenly combined. In a separate bowl add tahini, almond butter, maple syrup and vanilla and whisk until evenly combined and smooth. Add wet mixture to dry mixture and mix well. Once a dough begins to form use your hands for the final stage of mixing to form a smooth dough. Lightly grease the edges of a loaf tin and line the base with parchment paper. Press dough into loaf tin evenly to cover the whole base. Place in the middle of the oven and bake at 325F for 35 minutes.
Meanwhile, in a medium frying pan add raspberries, chopped apple, water, vanilla and cinnamon. Over medium heat bring to a gentle simmer stirring frequently. As the apple pieces begin to soften mash them and the raspberries with a fork to break down into more of an apple sauce consistency. Once softened and mashed add tapioca powder and ground psyllium powder whisking until combined well and mixture starts to thicken a bit. Set aside.
In a small mixing bowl add sliced almonds and coconut flakes together and mix until evenly combined. Set aside.
Remove base from oven at 35 minutes of baking, pour raspberry apple sauce on top and spread around evenly. Sprinkle almond coconut slices evenly on top and sprinkle with cinnamon. Bake at 325F for another 8 minutes. Move loaf tin to higher rack in oven and turn oven to broil. Watching closely, broil for about 1-2 minutes until you see the almonds and coconut flakes starting to turn light golden brown. Remove from oven and allow to cool completely. Using a firm spatula or something similar, release base edges from tin. You may need to tip tin over with one hand on top of dessert to guide it out of tin. Place on cutting surface and using a sharp knife cut into squares. Store in fridge in an airtight container for up to 10 days. Enjoy in moderation!
Makes 12-15 1-2 inch bars
Prep & baking time:
Prep ~ 25 minutes
Baking ~ 45 minutes
Total time ~ 70 minutes
Love the Power of Food:
Raspberries
This magical little berries are loaded with so many health promoting nutrients! They are an excellent source of dietary fibre, vitamin C, manganese and antioxidants known as flavonoids. Folic acid, pantothenic acid, niacin and vitamin B6 are also present in health promoting amounts. Love and appreciate the healing powers of these delicious berries and feel good about eating raspberries!!
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