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Gluten-free, grain-free raspberry streusel bars, made with high protein almond flour, lightly sweetened with xylitol.
For the crust:
Pulse ingredients together in a food processor until dough forms a ball. Press dough into an 8×8 inch Pyrex baking dish. Bake at 350°F for 12 minutes.
For the streusel topping:
Pulse oil, almond flour, xylitol and salt together in a food processor until creamy. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized. Set streusel aside.
Spread raspberry fruit spread over warm crust. Sprinkle streusel topping over raspberry fruit spread.
Bake at 350°F for 15 minutes. Cool for 10 minutes, then refrigerate for 2 hours to set up.
(Adapted from Brittany at Real Sustenance.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!