February 9, 2015 by Kimberly Beauchamp, ND
These bars are amazing. I meant to save them for after dinner, but I couldn’t help myself. I meant to grab a photo before I dove into them, but the aroma lured me in. I meant to stop eating after nibbling at a corner, but now the pan looks like the Fantastic Mr. Fox got to them.
They’re super easy to make, and they’re grain-free, too. Which makes them almost good for you, right? Good enough, that’s what I say. Dig in.
2 sticks unsalted butter (I use Kerrygold Pure Irish Butter)
1/2 cup coconut palm sugar (I use Wholesome Sweeteners Organic Coconut Sugar)
1/2 tsp sea salt
2.5 cups almond flour (I ONLY use Blanched Almond Meal Flour)
1 tsp organic vanilla extract
10-12 oz organic apricot preserves (I used Trader Joe’s; any good quality one will work)
3/4 cup slivered almonds
Preheat oven to 350 degrees.
Cream butter and sugar.
Add salt, vanilla, and almond flour, and mix until thoroughly combined.
Press mixture into a non-stick or parchment paper-lined 9×9 inch pan.
Spread preserves evenly on batter and top with almonds.
Bake for 25 minutes, or until edges are nicely browned.
Cool it if you can wait that long.