📖 Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bars out later.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together until evenly distributed. This ensures that the baking powder is well incorporated, leading to a better rise.
3. In a separate bowl, mix together the melted coconut oil and maple syrup. Make sure the coconut oil isn't too hot, or it might cook the eggs when added.
4. Add the eggs and vanilla extract to the wet ingredients. Whisk until well combined. I like to use a fork for this step to prevent overmixing.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a tough crust. A few streaks of flour are okay.
6. Press about two-thirds of the dough into the prepared baking pan. Use your fingers or the back of a spoon to create an even layer. This forms the base of your berry bars.
7. In a food processor or blender, combine the mixed berries, lemon juice, and maple syrup. Pulse until the mixture is slightly chunky but mostly smooth. A little texture is nice, but you don't want it to be completely liquid.
8. Pour the berry mixture over the crust in the baking pan. Spread it evenly to cover the entire surface. Mmmm, can you smell that goodness already?
9. Crumble the remaining dough over the berry filling. This creates a rustic topping that adds a lovely texture. If the dough is too sticky to crumble, try chilling it in the freezer for about 10 minutes.
10. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the berry filling is bubbly. Keep an eye on it – ovens can vary!
11. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. I like to chill mine for a bit before cutting for cleaner slices.