Description
A healthy cherry-packed dessert with a buttery, golden-brown crumb topping sprinkled with pecans. SCD-friendly, gluten-free, grain-free, refined-sugar-free.
Ingredients
Filling:
- 2 cups pitted cherries
- 1 tbsp. lemon juice
- 1 tbsp. honey
- 1/4 tsp. salt
- 1 tbsp. coconut flour
Crust/Crumb Topping:
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup chopped pecans
- 1/4 cup honey
- 1/2 cup butter, melted
- 2 tbsp creamy almond butter
- 2 tsp. vanilla
- 2 tsp. cinnamon
- 1 tsp. apple cider vinegar
Instructions
- Preheat the oven to 350F and lightly grease a 9×9″ baking tray with cooking spray.
- Make the cherry filling: combine the cherries, lemon juice, honey, and salt together in a stovetop pan. Cook over medium heat for 10 minutes.
- Stir in the coconut flour and remove from the heat. Mash the cherries well with a fork and set aside.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, salt, and chopped pecans. Stir well.
- Add in the melted butter, honey, almond butter, vanilla, and apple cider vinegar. Beat with an electric mixer until a crumbly dough forms.
- Press 2/3 of the dough into the 9×9″ pan evenly and bake for 8 minutes.
- Top the baked crust in the pan with the cherry filling.
- Top the cherry filling with the leftover dough mixture by sprinkling it evenly over the dessert.
- Bake for 20 minutes, or until the crumb topping is golden-brown.
- Let the dessert cool completely before slicing into squares.
Notes
Paleo: sub the butter for coconut oil.
Vegan: sub the butter for coconut oil, sub the honey for maple syrup.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 10
- Fat: 20
- Carbohydrates: 16
- Fiber: 4
- Protein: 4
Keywords: specific carbohydrate diet, healthy dessert, cherry recipe, seasonal recipes, paleo, vegan, grain-free baking, easy baking, crumb bars, gluten-free, grain-free, whole food recipe