Strawberry almond bars

Tuesday, April 16, 2013

OMG, these are sooooo good! They take a little time to make, but they are oh so totally worth it.  This is the third time I have made this recipe since I have discovered it over at detoxinista, and I just can't get enough. Also it is gluten and grain free and instead of granulated sugar uses maple syrup for sweetness, so it is pretty much guilt-free. Seriously guys you need to try this!

- 2 cups of almond flour
- 2 tablespoons melted coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 1/4 teaspoon sea salt

- carton of fresh straberrys
- 1/2 cup of organic maple syrup

- 1 and 1/4 cup of walnuts
- 3/4 unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon almond extract 

- first prepare the strawberry filling. clean and chop strawberries into small bits. heat 1/2 maple syrup in a saucepan over medium heat. bring to a boil, then reduce and allow to simmer for five minutes. add the strawberries and bring to a simmer again. cook for fifteen minutes. remove and put into a glass container and allow to chill in the refrigerator for 30-60 minutes. (you can also chill over-night)
- for the crust. preheat oven to 350F and spray an 8 x 8 baking dish (or line with parchment). combine all of the crust ingredients in a high powered blender or food processor and press to the bottom of the baking dish. bake for twelve minutes. remove and allow to cool for about 20 minutes.
- prepare the topping by combining all of the topping ingredients (walnuts, shredded coconut, salt, oil, and almond extract) in a blender or food processor. process until sticky and crumbly, but still coarse.
- now time to assemble. spread the strawberry filling over the crust, then gently spread the crumble topping. return to the oven for 18 minutes at 350F, or until the topping is lightly golden.
- allow to cool in the fridge for about an hour before cutting.



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