These easy-to-make Paleo Raspberry Crumb Bars feature three delicious layers. The base is a shortbread layer made with almond flour and coconut flour, topped with a raspberry filling and a crumbly almond topping. Perfect for a healthy, gluten-free treat.
1: Preheat oven to 350° and line a 9-inch square pan with parchment paper.
2: In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir until well mixed.
3: Press 3/4 of the mixture into the bottom of the pan and bake for 12 minutes.
4: Make the filling while the base is cooking. In a saucepan, combine raspberries, maple syrup, tapioca flour, and salt. Cook over medium heat for 2-3 minutes until the mixture is thick.
5: Once the base is cooked, let it cool for 5 minutes. Add chopped pecans to the remaining dough.
6: Spread the raspberry sauce on the base, then sprinkle the dough/pecan mixture evenly on top. Press down gently.
7: Bake for 20 minutes, or until golden brown.
8: Store any leftovers in the fridge.
