I originally set out to make a batch of my Oatmeal Fruit Squares (sooo good by the way!), but at the last minute decided to make a grain free version. They have a shortbread-type crust, sweet fruit filling, and a streusel-like topping... all grain, dairy, and refined sugar free (depending on the type of preserves you buy)!!!
They're not overly sweet because we like to eat these at breakfast -- don't judge me... they have protein, fiber, fruit & nuts :) -- but if you would like your squares to be sweeter, just add in an extra tablespoon or two of coconut palm sugar to the topping. Also, I added cinnamon to the topping because cinnamon goes so good with blueberries, which is what I used. But you can use any berry variety you'd like for the filling and coordinate the spices for the streusel topping. For example: seedless raspberry filling with some unsweetened coconut (only a Tbsp or 2) or even some lemon zest in the topping instead of cinnamon... the possibilities are endless.
I know I've been a little obsessed with my pie crust recipe lately. I've used it to make pop tarts, fresh strawberry pie, a lemon meringue pie that I'm still perfecting, and now these fruit squares. But I have some different-type recipes coming up. I promise!
Well not really.
I have my eye on an apple pie recipe I want to try.
Maybe then I'll move on to a new obsession. Maybe.
But for now you can enjoy all of my creations based on my pie crust recipe. Namely these fruit squares.
1 C Blanched Almond Flour, Honeyville Brand
1/2 C Arrowroot Flour
2 Tbsp. Coconut Flour
2 Tbsp. Whole Psyllium Husks (or 1 tsp. xanthan gum)
1/4 tsp. Sea Salt
1/4 tsp. Baking Soda
4 Tbsp. Earth Balance Butter or Coconut Oil
1 Large Egg
1 Tbsp. Honey
1/2 Tsp. Pure Vanilla
1/2 C Preserves Of Choice (I used blueberry)
1/2 C Chopped Walnuts Or Pecans
1 Tbsp. Coconut Palm Sugar
1/2 Tsp. Ground Cinnamon
1. Preheat oven to 350 degrees.
2. Line an 8 x 8 inch pan with foil leaving about an inch of foil over the pan (so you can use as a handle to remove bars) and lightly spray with gfcf cooking spray. Set aside.
3. In a food processor combine the almond flour, arrowroot, coconut flour, psyllium husks, salt, and soda. Give it a good whirl until it's one lovely flour. *If you don't have a food processor, mix with a whisk then cut in butter with a pastry cutter or 2 forks
4. Add the butter, then pulse until the flour looks like sand with small balls in it.
5. Add the egg, vanilla, and honey. The texture should be similar to play-dough. Add 1 tsp. ice cold water at a time or 1 tsp. arrowroot until it reaches the right consistency.
6. Press half of the dough into the prepared pan, then spread the preserves over the dough leaving 1/2 inch on the outside bare.
7. Add the walnuts or pecans, cinnamon, and sugar to the remaining dough and pulse until crumbly.
8. Lightly press the topping into the preserves.
9. Bake 15 - 20 minutes or until very nicely browned. Cool completely.
10. Use foil to remove bars from pan. Cut into 9 squares.
this post is part of Slightly Indulgent Tuesdays and Allergy Free Wednesdays
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