CRUST:
1/3 cup melted coconut oil (or melted butter for a more buttery crust)
1/4 cup pure maple syrup
1 tsp vanilla
1 1/2 cups almond flour
1/3 cup coconut flour
1/4 tsp Himalayan pink salt
FILLING:
12 oz. raspberries, fresh or frozen
1 cup water
1/2 cup maple syrup
2 Tbsp lemon juice
2 1/2 tsp gelatin (you can use Knox but grass fed like Great Lakes is preferred)
TIP: To make the bars super easy to lift out of the pan, place your pan on a sheet of parchment, trace the the bottom of the pan with a marker, then remove pan and cut the parchment about 2 inches larger than the square you just traced. Then cut a slit from each corner, in to the line you traced. Place the paper in the pan and the corners should overlap, giving you a perfectly lined pan. Now you can lift the paper and bars out completely when ready to serve!
Adapted from recipes found at lowcarbmaven.com and downshiftology.com
As a homeschooling mama of 3 and a lover of fitness, food and authentic femininity; it’s my passion to share with the world how happy one can be living a healthy lifestyle centered on Christ, simplicity, and healthy eating habits.
As a homeschooling mama of 3 and a lover of fitness, food and authentic femininity; it’s my passion to share with the world how happy one can be living a healthy lifestyle centered on Christ, simplicity, and healthy eating habits.
As a homeschooling mama of 3 and a lover of fitness, food and authentic femininity; it’s my passion to share with the world how happy one can be living a healthy lifestyle centered on Christ, simplicity, and healthy eating habits.