Gluten Free Raspberry Streusel Bars

On the road today, but wanted to post this recipe while I have a chance.  Sounded really yummy to me, so I thought you would enjoy Gluten Free Raspberry Streusel Bars

Raspberry Streusel Bars

Crust:
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 tablespoon water

Pulse ingredients together in a food processor until dough forms a ball
Press dough into an 8×8 inch Pyrex baking dish
Bake at 350° for 12 minutes

Filling:
1 cup raspberry fruit spread

Streusel Topping:
¼ cup coconut oil
¼ cup blanched almond flour
2 tablespoons xylitol
½ teaspoon celtic sea salt
1 cup walnuts, chopped
½ cup unsweetened shredded coconut

Pulse oil, almond flour, xylitol and salt together in a food processor until creamy
Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
Set streusel aside
Spread raspberry fruit spread over warm crust
Sprinkle streusel topping over raspberry fruit spread
Bake at 350° for 15 minutes
Cool for 10 minutes, then refrigerate for 2 hours to set up
Serve

Makes 16 bars

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If you are not familiar with Xylitol, it is considered to be one of the best sweeteners as it is derived from fruits and vegetables rather than artificial (and potentially harmful) ingredients.  Xylitol is often recommended for diabetics as it does not affect insulin levels.  If you are interested, there is more information about Xylitol at Wikipedia

Buy Xylitol here: