2tablespoonsalmond butterI used Buff bake Birthday cake!
1/2cupcoconut oil softened
1tspalmond extyract
FOR THE FILLING
2cupsraspberries
½- 1cuppomegranate seeds
1tablespoonmaple syrup
1tablespoontapioca flour or cornstarch
Instructions
Preheat the oven to 350ºF. Line an 8x8” square baking pan with parchment paper or aluminum foil and lightly grease with coconut oil.
In a medium mixing bowl, stir together the diced raspberries, pomegranate seeds, maple syrup and tapioca flour and mash up a bit to break up the raspberries and set aside.
In another bowl, combine the almond flour, coconut flour, flaked coconut, maple syrup, almond butter, almond extract and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan.
Top the crust with the fruit, and then crumble the remaining crumble topping on top.
Bake for 20-25 minutes, until the fruit is bubbling and the topping is golden brown. Let cool completely before slicing and serving.