Not only is today Cinco De Mayo, but it's our first born's 14th birthday. Yikes, where does the time go? The birthday tradition in our house is to serve whatever the birthday man, woman or child desires for their celebratory breakfast. It's a proud parenting moment when one's teenager asks for a gluten free, grain free, low sugar treat, so I absolutely made this for her today!
These raspberry bars are so good and ridiculously easy to make. Give them a try and we hope you enjoy them as much as our birthday girl does:)
3 cups blanched almond flour (in case of nut allergies, experiment with sunflower seed flour)
1/2 tsp sea salt
1/8 cup applesauce
1/8 cup grapeseed oil
1 T vanilla
Fresh/frozen raspberries (1.5-2cups pureed) or in a pinch, raspberry preserves/jam
Pre-heat over to 350 degrees. Use coconut or olive oil to grease a 13x9 glass baking dish and dust with almond flour.
For the crust: Combine almond flour, salt, grapeseed oil, applesauce, and vanilla in a food processor until smooth. Press the dough into the baking dish as you would with a graham cracker crust. Bake for 10-15 minutes until lightly golden.
For the filling: Place fresh or frozen raspberries in a food processor and blend until smooth or the texture you like.
After the crust is baked, remove it from the oven and spread the raspberry puree evenly over the top. Bake for another 15-20 minutes. Remove from oven, let cool for about an hour, then serve and enjoy!