Berry Crumb Bars (Almond Flour)

These simple bars are made with wholesome ingredients and paleo + vegan friendly. Perfect for breakfast, dessert, or an afternoon snack. Gluten, grain, egg, dairy, and refined sugar free.

Bars:
2½ cups almond flour
¼ cup tapioca flour
1 pinch sea salt
¼ cup coconut oil, melted
¼ cup pure maple syrup or honey
1-3 tsp. water

Filling:
3½ cups fresh or frozen berries of choice (I used a blend of frozen berries)
3-4 Tbsp. pure maple syrup
2 Tbsp. tapioca flour

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8" pan with parchment paper (or lightly grease) and set aside.

In a large bowl, blend together almond flour, tapioca flour, and salt. Add melted coconut oil and maple syrup, blending until well incorporated. Add water a tsp. at a time, if necessary, until the mixture holds together when pinched between two fingers.

Press ⅔ of mixture crumble mixture into the bottom of the prepared pan, reserving ⅓ of the mixture for the topping.

In a separate bowl, combine berries, maple syrup, and tapioca flour. Pour the berry mixture over the crust, evenly distributing it throughout the pan. Sprinkle the remaining ½ crumble mixture evenly over the top of the berries.

Place pan into the preheated oven, baking until crust is golden and berries are bubbly, about 30-40 minutes using fresh fruit, 40-55 minutes with frozen (time may vary depending on your oven.)

Let bars cool thoroughly before cutting into squares. Refrigerate leftovers in an airtight container.

Makes 12-16 bars.