These are yummy and super low in sugar and Gluten and egg free..WHAT??? Even my son-in-law and grand-daughter loved these bars. Another positive with this recipe is you can use tart or sweet cherries. I started with sweet cherries (frozen) because that is what I could find easily..but… I think I’m gonna love the tart cherries even more. Hmmmm…This recipe goes together smoothly and between the mixer and the sling in the baking dish.. no muss, no fuss!! Need something sweet to end your meal? This is a great option!!!!!
PAN
9X9 pan… make a sling.. use either foil or parchment paper..cut a longer than pan piece and layer into your pan. (top to bottom/side to side). Your Bar will lift out of the pan when done and cooled without losing any part of your beautiful bar. I cut my bars with a pizza cutter when cooled and out of the pan.
MIXER
Throw the following into the mixer:
3 c. almond flour
2 TBL. tapioca starch
1/4 tsp. baking soda
pinch of salt
1/2 c. coconut oil
1/4 c. pure maple syrup
SAVE 3/4 C. OF THIS MIXTURE FOR THE CRUMBLE TOP
SAUCE PAN
4 C. Cherries
1/2 c. coconut sugar
1.5 TBL. tapioca starch
1 tsp. vanilla extract
COOK CHERRY MIXTURE FOR 5 MINUTES. DRAIN JUICE OFF THE CHERRIES
BAR
Flour mixture (minus 3/4 c.) press into prepared pan. Bake for 10 minutes (350 oven)
add cherries and topping
Bake another 25-27 minutes
Cool.. remove from pan.. cut into bars… ENJOY!!!!
