Crust Ingredients
2 cups Flourish Flour
3 tbsp coconut oil, melted
2 tbsp sour cream
1 tsp vanilla extract
4 tsp pink Himalayan salt
Filling Ingredients
10 oz fresh raspberries
2 tbsp erythritol
15 drops liquid stevia
1 tsp vanilla extract
1/4 tsp pink Himalayan salt
1/4 cup sliced almonds
Instructions:
- Preheat the oven to 350°F and Line 8 x 8 square baking dish with parchment paper.
- Combine all the crust ingredients in a large mixing bowl using a whisk or hand mixer until fully combined.
- Add the dough to the lined baking dish and press into the bottom of the baking sheet.
- Bake the crust for 12 minutes. Remove from the oven and let cool.
- Prepare the filling by heating fresh blackberries and granulated erythritol over medium heat.
- Smash the berries and erythritol together using a wooden spoon.
- Add the stevia extract, vanilla extract, salt and bring to a simmer.
- Cook for about 10-15 to thicken and reduce the filling.
- Pour and spread the topping over the cooked crust.
- Top with chopped almonds.
- Cook for an additional 7-10 minutes or until the almonds are slightly toasted.
- Remove from oven and let cool before cutting into bars.
- Best stored in an air tight container or zip top bag in the fridge up to 10 days..
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Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.