`

Friday Foodspiration: Very Berry Pie Bars

IMG_6597.jpg

I made these for National Pi Day and got a lot of requests for the recipe. In hopes of a low carb pie that could be more easily served as a bar (pieces of pie are far too complicated to dish up at work- or sneak between clients), I kind of made this up as I went along.  

So, without further ado  . . . Very Berry Pie Bars!

Gluten Free. Grain Free. Dairy Free. Paleo. Keto Friendly.

Ingredients:

Crust

  • 4 cups Almond Flour
  • 1 cup Coconut Flour
  • 1/4 cup Arrowroot Powder
  • 1 tsp Baking Powder
  • 1 tsp Sea Salt
  • 3/4 cup Coconut Oil (or you can use butter)
  • 1/2 cup Sugar-Free Maple Syrup
  • 2 tsp Vanilla Extract

Filling

  • 2 cups Blueberries
  • 2 cups Raspberries
  • 2 cups Blackberries
  • 1/2 cup Swerve Sweetener
  • 1 tbs Lemon Juice
  • 2 tbs Arrowroot Powder
  • 2 tsp Vanilla Extract

Instructions:

  1. Preheat oven to 350 degrees and line a 9x13 inch baking pan with parchment paper.
  2. Combine dry ingredients for crust and whisk to break up clumps.
  3. Melt coconut oil with maple syrup and vanilla extract.  Then add to dry ingredients and mix well.
  4. Set aside 1 cup of the crust ingredients for the topping. Press remaining crust into the bottom of the pan. 
  5. Bake crust for 10 minutes.
  6. Meanwhile, combine filling ingredients in a saucepan and bring to a boil. Reduce heat, stirring often, cook until the sauce starts to thicken.  
  7. Pour the filling into the precooked crust and crumble remaining crust as the topping.
  8. Bake for an additional 30 minutes (watching after 20 minutes as you may need to cover edges with foil if they brown too quickly.
  9. Let cool completely before serving and refrigerate any leftovers.

*Because I had them, I added 1/2 cup crushed walnuts into the crumble on top.  This isn't necessary but added extra crunch to the crumble.  

You can my favorite products I used in this recipe here: