Raspberry and Almond Butter Bars
Makes 25 small squares
Ingredients: 1/4 cup coconut oil 25 frozen raspberries 1/3 cup almond butter 1/8 cup coconut flour 1/4 cup honey 1 tsp vanilla 1/2 tsp salt 1 egg 1/2 tsp baking soda 2 cup almond flour Method: Preheat oven to 175C. Melt the coconut oil, then add to a bowl. Whisk in almond butter, honey, egg, vanilla and salt. Add almond flour, baking powder and coconut flour and mix well again. Pour mixture into an 8x8 pan and smooth with a spatula. Place the raspberries in rows of five by five (this will make it easier to cut later on). Gently press raspberries down. Bake for 25 minutes. Cool completely in refrigerator overnight before serving (if you can wait that long!). This recipe is inspired by Paleo Magazine, check out their page for more recipes www.paleomagonline.com |
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