Grain and Refined Sugar Free Berry Pie Bars

Crust:

• 1 cup almond flour

• 1/2 cup arrowroot powder

• 1/4th tsp salt

• 1/8th cup maple syrup

• 1/4th cup cold butter (or cold coconut oil for DF)

• 1 tsp vanilla

Berry Filling

• 1 heaping cup of diced strawberries

• 1 heaping cup of raspberries

• 1 heaping cup of blueberries

• 1/4th cup maple syrup

• 1 lemon juiced

• 1 TBSP arrowroot powder

Preheat oven to 350 degrees and line an 8×8 inch square pan with parchment paper. 

Place berries, maple syrup, lemon juice and arrowroot powder in a medium saucepan over medium heat. Bring to a simmer and stir often to avoid burning. Continue to simmer for a few minutes until thickened and berries are soft! Then cool in the fridge until the next step!

While the berries chill, prepare and pre-bake the dough!  In a medium sized bowl, mix together almond flour, arrowroot powder and salt. Then add in maple syrup and vanilla and mix through. Cut up cold butter into little cubes and add into your bowl. Using your hands or a pasty cutter, cut in the butter until the mixture resembles coarse meal, then begin to form a dough ball with your hands. Quickly press the dough into the prepared baking pan and pre-bake for 6-8 minutes. 

Once crust is out of the oven, evenly spread the berry mixture over the pre-baked crust and bake for 25-27 minutes. Remove from oven and let cool. For a bar-like consistency, let chill in your fridge for over an hour or overnight! I love these straight out of the fridge or freezer! Ice cream over top is never a bad idea! I served these with @jojoscreamery mixed berry ice cream!