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raspberry rhubarb bars
Ingredients
Step 1 crumble topping:
1
cup
almond flour
2
Tbsp
tapioca flour
3
Tbsp
coconut oil melted
2
Tbsp
coconut sugar
Pinch
of Celtic sea salt
Optional: 1/4 cup crushed Purely Elizabeth maple and almond butter granola
Step 2 base:
4
Tbsp
coconut oil
1
cup
pecans
1
Tbsp
tapioca flour
1
tsp
vanilla extract
Pinch
of Celtic sea salt
2
tsp
Primal Palate pumpkin spice
sub nutmeg, cinnamon, ground cloves
1/4
cup
coconut sugar
1
pasture raised egg
Optional: 3 scoops Vital Proteins collagen peptides
Step 3 topping:
Raspberries
Sliced rhubarb
1
Tbsp
lemon Zest
Juice of 1/2 lemon
Instructions
Mix and Add to a lined 9x9 baking dish, press down with fingers.
Pulse everything in food processor and add to crust.
Mix raspberries, sliced rhubarb, 1 Tbsp lemon Zest, and juice of 1/2 lemon, and add to top.
Bake 350 for 35-40 minutes.
Sprinkle some organic powdered sugar on top once cooled.
Notes
I stored mine in fridge.