Sprouted Flour Recipes


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Almond Raspberry Bars

Gregg Carroll - Friday, March 09, 2012

(makes about 20 bars)

CRUST
3 cups almond flour
¼ cup Love Raw Foods™ coconut oil *
1 tablespoon Love Raw Foods™
vanilla extract *
½ teaspoon Love Raw Foods™
Himalayan salt *
TOPPING
1 ¾ cups almond flour
½ teaspoon ground cinnamon
¼ teaspoon Love Raw Foods™
Himalayan salt *
1 large egg
2 tablespoons honey
1 cup slivered or chopped Better Than
Roasted® almonds *
FILLING
1 cup sugar-free raspberry jam

Heat oven to 350°F. Grease a 13x9 inch pan.

In a food processor fitted with a metal blade, combine all crust ingredients until smooth. Using clean hands, press dough evenly into prepared baking pan. Bake crust 15 minutes, or until golden.

While the crust bakes, prepare the topping. In a medium bowl, using a spoon or whisk combine almond flour, cinnamon and salt. In a medium bowl beat the egg. Add honey and coconut oil beat until well combined. Stir in flour mixture until well mixed. Add almonds and mix again.

When the crust finishes baking, using a rubber spatula or spoon, spread raspberry jam evenly over the crust. Crumble the topping over the raspberry spread. Return baking dish to oven, bake 15 – 20 minutes or until top is golden. Let cool for 1 hour. Cut into squares and serve and enjoy!


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Vanilla Extract

Love Raw Foods™ Himalayan Salt

Better Than Roasted® Almonds


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