Raspberry Rhubarb Almond Bars

Author: Rachel Conners
Serves: 16 bars


For the crust

1 cup blanched almond flour
2 tablespoons tapioca flour
2 tablespoons coconut sugar
⅛ teaspoon salt
2 tablespoons melted coconut oil

For the topping

¾ cup (110g) unsalted almonds
1 tablespoon tapioca flour
¼ teaspoon kosher salt
⅓ cup coconut sugar
5 tablespoons (70g) coconut oil, solid
1 large egg
1 teaspoon vanilla
1 cup chopped rhubarb (cut into 1″ thick slices)
1 cup fresh raspberries
1 teaspoon lemon zest
1 tablespoon lemon juice

Read more at bakerita.com



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