Gluten-Free Raspberry Coconut-Almond Cookie Bar
INGREDIENTS
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1 cup ground hazelnut or almond flour
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1/2 cup sorghum
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1/4 cup coconut flour
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1/4 cup tapioca starch/flour
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1 cup light brown sugar, lightly packed
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1 teaspoon xanthan gum
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1/2 teaspoon fine sea salt
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1/4 teaspoon baking powder
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1/8 teaspoon nutmeg
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3/4 cup Earth Balance stick, or coconut oil
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1 teaspoon bourbon vanilla
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Topping ingredients:
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14 oz. really good raspberry jam or preserves
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For the crumble topping:
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1/2 cup sorghum or brown rice flour
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1/2 cup light brown sugar
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1/2 teaspoon bourbon vanilla
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5 tablespoons Earth Balance
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For the coconut-almond topping:
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1 cup sweetened flaked coconut
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2/3 cup sliced almonds
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4 tablespoons Earth Balance
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1/2 teaspoon bourbon vanilla extract
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Read more: http://glutenfreegoddess.blogspot.com/2010/12/raspberry-coconut-almond-cookie-bars.html#ixzz2q3FecUCG
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