Cranberry Crumb Bars( you can use any berries)

Cranberry Crumb Bars with Pecans and Rosemary (Gluten-Free)
The rosemary adds a subtle flavor but you may omit if you prefer.
3 cups almond flour
1/4 cup tapioca flour*
1/4 cup arrowroot flour*
1/2 cup maple sugar or other granulated natural sweetener
1/4 teaspoon sea salt
1/2 teaspoon baking powder
2 sticks (8 ounces) cold unsalted butter, cut into pieces
1 egg lightly beaten
1 teaspoon finely chopped fresh rosemary
1 cup pecans, lightly toasted and chopped
2 cups cranberry sauce (recipe below)

1. Preheat the oven to 350F. Grease a 9 x 13 inch bakin pan and set aside.
2. In a food processor or mixer, combine the dry ingredients (almond flour to baking powder). Add the butter, egg, and rosemary and pulse or mix until dough just comes together.
3. Set aside 1 heaping cup of the dough mixture. Press remaining dough evenly into the greased pan.
4. Spread cranberry sauce evenly over the dough.
5. Mix the 1 cup dough with chopped nuts and sprinkle it in small clumps over the cranberry mixture.
6. Bake for 35-40 minutes or until topping is golden.
*You may also use 1/2 cup of either the arrowroot or tapioca. These starches lighten up the dough for a bit of flakiness, but can be left if desired or on an SCD diet.

Cranberry Sauce
12 ounces cranberries
1 cup dates, coarsely chopped
Juice and zest of 1/2 an orange
Pinch of sea salt (optional)
1. Combine cranberries, dates, juice, and zest in a medium saucepan.
2. Simmer over medium heat, stirring occasionally, until cranberries pop open and sauce becomes thick.

This post is linked to The Healthy Home Economist | Monday Mania.