Raspberry Chai Crumb Bars

INGREDIENTS

Base /Crust
1 cup almond flour
1/2 cup brown rice flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 tablespoons coconut sugar (or Stevia)
1 egg
1/3 cup coconut oil, melted
1 teaspoon vanilla extract

Raspberry Chia Filling
3 cups frozen raspberries
3 tablespoons maple syrup (I use Sugar Free)
2 tablespoons chia seeds

Crumble Topping
1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1 egg
2 tablespoons coconut oil
1/4 cup sliced almonds

INSTRUCTIONS
1-Preheat the oven to 350˚F.

2-For the filling, in a medium saucepan, stir together the frozen raspberries, chia seeds and maple syrup and simmer for about 15 minutes. Set aside and let it cool.

3-In a bowl, mix the almond flour, brown rice flour, rolled oats, cinnamon, baking soda and sea salt. Add the egg, coconut oil and vanilla extract and using your hands mix gently until it forms a dough.

4-Place the dough evenly on a  8 x 8 square baking pan lined with parchment paper.

5-Sprinkle the chocolate chips over the base.(optional)

6-Evenly spread your cooled raspberry chia filling over the base, on top of the chocolate chips.

7-In a separate bowl, mix all your crumble topping ingredients except the sliced almonds. Add the sliced almond into your mixture.

8-Sprinkle your crumble topping mixture evenly on the top of your raspberry chia filling.

9-Bake for about 30 minutes, checking occasionally, until top is lightly golden brown. Remove from oven and allow to completely cool before slicing into bars.

10-Enjoy! Store in the fridge.