Ingredients: Crust 1/2 cup (115g) butter alternative, melted ( I like the Palm oil/coconut oil shorting) 1/4 cup (50g) coconut crystals 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup (125g) almond flour Filling 3/4 cup raspberry preserves (I make my own with homegrown raspberries, and coconut crystals) Streusel 1/2 cup (40g) old-fashioned oats 1/3Continue reading “Vegan Raspberry Shortbread Bars with Streusel topping.”
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The Place Chicopee 