This is an awesome bar crust and is great for pecan or walnut bars, lemon bars, and any layered freezer bar. I used the vanilla granola butter for the lemon bars pictured below, but I have also made this recipe with the chocolate granola butter flavor and it worked well.
One of the coolest things about this crust is that it’s so quick and easy!
- 6 TB butter, melted and cooled
- 1/2 tsp vanilla
- 1/2 cup + 2 TB vanilla granola butter, room temperature
- 1 egg, room temperature
- 4 TB maple syrup, room temperature
- 1/4 cup arrowroot powder
- 2/3 cup almond flour
- 1/4 tsp baking soda
- Nice pinch of sea salt
- A bit of butter for greasing then baking dish
Preheat oven to 350.
Combine the melted and cooled butter, vanilla, granola butter, egg and maple syrup together in a bowl using a whisk or large mixing spoon. Using your whisk or spoon, beat it together for a few seconds. Add the arrowroot, almond flour, baking soda and salt to the granola butter mixture and stir to combine.
Grease your baking dish of choice with a bit of butter. You can use small molds (ramekins, silicone molds, silpat molds), or an 8×8 baking pan, or an 8” cast iron skillet.
Press the dough into the greased molds or pan or skillet. Use an offset spatula or the back of a knife/spoon to smooth the dough so the top is even.
Bake the small molds for 15 minutes/the large pan or skillet for 25 minutes, or until the center springs back when you touch it.
For the pictured recipe, I made lemon bars!! I made a lemon curd to top the baked and still warm crusts. I allowed it to sit at room temperature for 30 minutes and then popped it in the refrigerator to chill for a couple hours. They were delicious!! I used a James Peterson recipe for the lemon curd.