Take breakfast to the next level with these Fruit-Filled Paleo Breakfast Bars! They have a shortbread-type crust, sweet fruit filling, and a buttery crumb topping that everyone will go crazy over.
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.