Pb and Swapped Bread
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 2/3 cup coconut sugar
- 1/2 cup rolled oats (sliced almonds for paleo)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/2 cup nut/seed butter
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- filling
- 4 cups fresh or frozen berries
- 3 tbsp coconut sugar
- 1 1/2 tbsp arrowroot (or cornstarch)
- 1 tbsp lemon juice
Preparation
Combine filling ingredients over medium heat
Bring to a boil, reduce to a simmer and stir/cook for 5-7 minutes until thickened
Transfer to a glass dish, and cool
Preheat the oven to 350ºF
Toss together the almond flour, coconut flour, coconut sugar, oats/almonds, baking soda, spices, and salt
In a separate bowl, combine the nut/seed butter, coconut oil, vanilla, and lemon juice
Melt and whisk together until smooth
Add wet to dry, and mix until crumbly
Press half into the bottom of a greased 8×8″ baking dish
Top with cooled berry mixture, then remaining streusel pressing in gently
Bake for 25-30 minutes at 350ºF until golden brown on top
Either scoop/spoon warm, or cool then slice into bars
