Good For You Gluten Free
Living the healthy, gluten-free life
October 15, 2015
These yummy raspberry bars are packed with protein and fun to eat too!
2 cups Honeyville Blanched Almond Flour
1 cup quinoa flour (the original recipes says you can use gluten-free flour of choice, like rice flour or another cup of almond flour)
1/3 cup olive oil
1 + 1/2 teaspoon salt
3 tablespoons water
1/2 batch of dough mixture (see above)
1/4 cup almond butter
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons agave nectar
11 oz jar of organic raspberry fruit spread (ok to use strawberry, blackberry or other flavor fruit spread too)
2 tablespoons of chia seeds soaked for 5-10 minutes in 4 oz of water
Combine dough mixture ingredients (almond flour, quinoa flour, oil, salt, water) in a large bowl and mix well (use your hands to smoosh the dough together nicely)
Preheat oven to 350F.
Line square baking sheet with parchment paper
Combine all dough ingredients in a large bowl. Mix thoroughly.
Press dough evenly on bottom of baking dish.
Bake dough for 15 minutes until dough starts to slightly brown.
While dough is baking, prepare filling by combining fruit spread with soaked chia seeds. Mix well and set aside.
Add filling mixture to top of baked dough mixture. Bake for an additional 25 minutes.
Cool completely before cutting into squares.
Store in an airtight container. Use parchment paper to separate layers and prevent sticking.