Gluten-Free Raspberry Coconut-Almond Bars
"These luscious little vegan beauties are sticky sweet, buttery and decadent. A truly tempting dessert treat. Go ahead and indulge. Bake up a batch. Make friends...."
INGREDIENTS
•
1 cup ground hazelnut or almond flour
•
1/2 cup sorghum
•
1/4 cup coconut flour
•
1/4 cup tapioca starch/flour
•
1 cup light brown sugar, lightly packed
•
1 teaspoon xanthan gum
•
1/2 teaspoon fine sea salt
•
1/4 teaspoon baking powder
•
1/8 teaspoon nutmeg
•
3/4 cup Spectrum Organic Shortening or Earth Balance stick, or coconut oil
•
1 teaspoon bourbon vanilla
•
Topping ingredients:
•
14 oz. really good raspberry jam or preserves
•
For the crumble topping:
•
1/2 cup sorghum or brown rice flour
•
1/2 cup light brown sugar
•
1/2 teaspoon bourbon vanilla
•
5 tablespoons Spectrum Organic Shortening or Earth Balance stick
•
For the coconut-almond topping:
•
1 cup sweetened flaked coconut
•
2/3 cup sliced almonds
•
4 tablespoons vegan buttery spread (I used Earth Balance)
•
1/2 teaspoon bourbon vanilla extract
Comments & Reviews
Just A Pinch Sweepstakes