Grain Free Berry Crumble Bars with Lemon Glaze

Name: Grain Free Berry Crumble Bars with Lemon Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 ¾ cup Almond Flour (1 1/2 cups almond flour + 1 1/4 cups almond flour); ½ cup Maple Syrup (1/4 cup maple syrup + 1/4 cup maple syrup + 2 tablespoons maple syrup); 3 tbsp Coconut Oil (2 tablespoons coconut oil, melted + 1 tablespoon coconut oil, melted); ½ tsp Table Salt (1/4 teaspoon salt + 1/4 teaspoon salt); 3 tsp Vanilla (1 teaspoon vanilla extract + 1 teaspoon vanilla extract + 1 teaspoon vanilla extract); 1 piece Blueberry (1 pint blueberries); 6 oz Blackberry (6oz blackberries); 6 oz Raspberry (6oz raspberries); 1 tsp Lemon (zest of 1 lemon + 1/2 teaspoon lemon zest); 1 cup Lemon Juice (juice of 1 lemon (at least 1/4 cup) + 1 teaspoon lemon juice); 1 ½ tbsp Arrowroot Starch (1 1/2 tablespoons arrowroot starch); ½ cup Icing Sugar (1/2 cup powdered sugar); 1 tbsp Almond Milk (1-2 tablespoons almond milk — up to 2)

Grain Free Berry Crumble Bars with Lemon Glaze - Dessert (American)

55 minAmerican

Servings12

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 12 servings

Almond Flour2 ¾ cup · 1 1/2 cups almond flour + 1 1/4 cups almond flour
Maple Syrup½ cup · 1/4 cup maple syrup + 1/4 cup maple syrup + 2 tablespoons maple syrup
Coconut Oil3 tbsp · 2 tablespoons coconut oil, melted + 1 tablespoon coconut oil, melted
Table Salt½ tsp · 1/4 teaspoon salt + 1/4 teaspoon salt
Vanilla3 tsp · 1 teaspoon vanilla extract + 1 teaspoon vanilla extract + 1 teaspoon vanilla extract
Blueberry1 piece · 1 pint blueberries
Blackberry6 oz · 6oz blackberries
Raspberry6 oz · 6oz raspberries
Lemon1 tsp · zest of 1 lemon + 1/2 teaspoon lemon zest
Lemon Juice1 cup · juice of 1 lemon (at least 1/4 cup) + 1 teaspoon lemon juice
Arrowroot Starch1 ½ tbsp · 1 1/2 tablespoons arrowroot starch
Icing Sugar½ cup · 1/2 cup powdered sugar
Almond Milk1 tbsp · 1-2 tablespoons almond milk — up to 2

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Steps

1Preheat oven to 350 degrees and line an 8×8 square baking dish with parchment paper.
2Make the Crust
3Add the almond flour, maple syrup, coconut oil, salt, and vanilla extract to a mixing bowl. Stir until well combined and you have a slightly sticky dough. Press the dough into the lined baking dish in an even layer. Use a fork to poke holes in the top of the crust to allow seam to vent. Bake the crust at 350 degrees for 12-15 minutes until golden and then remove from the oven and set aside.
4Make the Crumb Topping
5Add the almond flour, salt, maple syrup, vanilla extract, and coconut oil to a mixing bowl. Stir until everything is well combined. Set aside.
6Make the Triple Berry Jam
7Add the blueberries, blackberries, raspberries, maple syrup, vanilla extract, and lemon zest to a small non-stick pot. Bring the berries to a boil and let them cook for 10 minutes. While the berries are cooking, whisk together the lemon juice and arrowroot starch until well combined. Once the berries have cooked, remove them from the heat and stir in the arrowroot starch slurry until well combined and the berries have thickened.
8Make the Lemon Glaze
9whisk together the powdered sugar, almond milk, lemon juice, and lemon zest until well combined and smooth. Set aside.
10Assemble the Bars
11Pour the thickened berry jam over the par-baked crust and spread out into an even layer, ensuring that all of the crust is covered. Next, use your fingers to sprinkle the crumb topping evenly over the jam.
12Bake the bars at 350 degrees for 20-25 minutes until the jam is bubbly around the edges and the top is golden brown. Let the bars cool completely before slicing into 12 bars and drizzling with the lemon glaze.