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 Enjoy!!!
- 1 C Blanched Almond Flour, Honeyville Brand
- ½ C Arrowroot Flour
- 2 Tbsp. Coconut Flour
- 2 Tbsp. Whole Psyllium Husks (or 1 tsp. xanthan gum)
- ¼ tsp. Sea Salt
- ¼ tsp. Baking Soda
- 4 Tbsp. Earth Balance Butter or Coconut Oil
- 1 Large Egg
- 1 Tbsp. Honey
- ½ Tsp. Pure Vanilla
- ½ C Preserves Of Choice (I used blueberry)
- ½ C Chopped Walnuts Or Pecans
- 1 Tbsp. Coconut Palm Sugar
- ½ Tsp. Ground Cinnamon
- Preheat oven to 350 degrees.
- 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.
- 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
- Add the butter, then pulse until the flour looks like sand with small balls in it.
- 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.
- Press half of the dough into the prepared pan, then spread the preserves over the dough leaving ½ inch on the outside bare.
- Add the walnuts or pecans, cinnamon, and sugar to the remaining dough and pulse until crumbly.
- Lightly press the topping into the preserves.
- Bake 15 – 20 minutes or until very nicely browned. Cool completely.
- Use foil to remove bars from pan. Cut into 9 squares.