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Daily Archives: May 3, 2012

Recipe: In LOVE with Almond Flour, and a Gluten-Free Raspberry Streusel Bar!

Only lightly sweet, these bars are great as dessert or a breakfast bar.

Soooo, I have been gluten-free for just over a month now (applause, woooohoooo), and am getting the hang of using nuts flours. The almond flour from Nuts.com is simply one of the best things in my cupboard these days! I finally ordered a 5lb bag instead of a couple 1lb bags here and there. I know it’s much more expensive than standard flour, but we aren’t eating packaged, processed foods, so wholesome ingredients sort of take the place of those unhealthy items in our grocery budget.We also rarely go out to eat because there are so few gluten-free choices locally, so that also helps with the grocery expense.

I have steered clear of high carb treats, but we still have an itch for a buttery crust or a fruity zing every once in awhile, and these Raspberry Streusel Bars from Elana’s blog are a perfect answer! I changed the recipe slightly because we aren’t vegan (I used some real butter), and the fruit spread I had wasn’t sugar-free, so I used half as much and added frozen blackberries to the fruit layer. I used some erythritol sweetener instead of xylitol because the latter is poisonous to dogs, so I don’t have it in my house. With or without my changes, these are amazingly good! The boys raved, I raved, and I will have to make more soon because they were inhaled at breakfast this morning! If you are going totally without carbs, the fruit spread in this might be a stopper, but you could make or purchase a low sugar fruit spread in its place. I plan to fiddle with this recipe in the future, using the base and topping as is, and changing up the fillings, to find a very low carb balance that will still be satisfying. For now, enjoy this recipe!

Gluten-Free Raspberry Streusel Bars

Crust:

  • 2C blanched almond flour
  • pinch of salt
  • 2T coconut oil (or butter)
  • 1T vanilla extract
  • 1T water
  • 1 packet Truvia (optional)

Filling:

  • 1/2C raspberry fruit spread
  • 1/2C frozen blackberries, or raspberries, roughly chopped

Topping:

  • 1/4C butter (or coconut oil)
  • 1/4C blanched almond flour
  • 2T erythritol
  • couple pinches of salt
  • 1C walnuts
  • 1/2C unsweetened coconut flakes

Heat oven to 350 degrees. In a food processor, combine all crust ingredients together and process until incorporated. (I lined a 9×9″ square pan with baking parchment to make removal of the bars easier, but you can also use an unlined Pyrex baking dish as Elana does.) Press into baking dish evenly, and bake for 12 minutes.

Layer fruit spread evenly over warm crust, and top with chopped berries.

In food processor, combine butter, almond flour, sweetener and salt, and process until smooth and creamy. Add walnuts and coconut and process a bit more, but not so much that the nuts break down and lose texture. Sprinkle topping mixture over fruit layer, pressing topping down a little, and bake for 15 minutes.

Let cool slightly on counter top, then refrigerate for 2 hours before serving to allow the bars to firm up.

 

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