Raspberry Rhubarb Almond Frangipane Bars

1 c (96 g) blanched almond flour stir press in pan spread press bake for 40 minutes at 350°F
2 T tapioca flour
2 T coconut sugar
⅛ t salt
2 T (28 g) coconut oil, melted
¾ c (110 g) unsalted raw almonds grind process blend
1 T tapioca flour
¼ t kosher salt
⅓ c coconut sugar
5 T (70 g) coconut oil, solid  
1 large egg  
1 t vanilla
1 c chopped rhubarb, cut into 1″ thick slices toss
1 c fresh raspberries
1 t lemon zest
1 T lemon juice
  1. Preheat oven to 350°F.
  2. Line an 8×8″ square pan with parchment paper.
  3. In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined, and there’s no dry flour remaining.
  4. Press the crust evenly in the pan.
  5. In a food processor or blender, grind the almonds, tapioca flour, kosher salt, and coconut sugar to a powder (or as fine as you can make it).
  6. Add the coconut oil and process until no longer visible.
  7. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed.
  8. Spread the filling evenly over the almond crust.
  9. Toss the fruit with the lemon zest and juice.
  10. Press fruit gently into almond paste.
  11. Bake for 40 minutes, or until set and a skewer inserted into the center comes out clean.
  12. Let cool completely before cutting into squares.
  13. Keep any leftovers in the fridge in an airtight container.

Shamelessly stolen from Bakerita