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  • #8109
    Peter Osborne

    These bars are a classic. Based on a recipe from Joy Of Cooking.



    3 Cups blanched almond flour

    1/2 teaspoon sea salt

    1/4 cup grapeseed oil

    1 tablespoon vanilla extract



    1 3/4 cups blanched almond flour

    1/4 teaspoon sea salt

    1/2 teaspoon ground cinnamon

    1/4 cup grapeseed oil

    2 tablespoons agave nectar

    1 large egg, whisked

    1 cup sliced almonds



    1 cup rasberry fruit spread



    Preheat the oven to 350 F. Grease a 13 by 9 inch baking dish with grapeseed oil and dust with almond flour.

    To make the crust, blend the almond flour,salt, grapeseed oil, and vanilla extract in a food processor until

    smooth. Press the dough into the prepared baking dish.

    Bake for 12 to 15 minutes, until lightly golden.

    While the crust bakes, prepare the topping. In a large bowl, combine the almond flour, salt and cinnamon. Stir 

    in the grapeseed oil, agave nectrar, and egg. Fold in the almond slices.

    When the crust is baked, remove it from the oven and distribute the rasberry fruit spread evenly over the hot 

    crust. Distribute the topping evenly over the fruit spread.

    Bake for 15 to 20 minutes, until the topping is lightly golden. Let cool in the baking dish for 1 hour. Cut into bars

    and serve.



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