I discovered a new (to me) blog - Sally's Baking Addiction. Oops. This could have been a really bad thing but luckily Sally posts some healthy recipes now and then to fuel her marathon training. These bars were fantastic however I did make a few tweaks.
As with a lot of gluten free/Paleo-ish recipes, these were not sweet in the slightest. I suspect part of it was the fact my almond butter has zero sugar in it but just to be sure I could also serve these to people NOT worried about their calories I upped the sugar a hair. There was already one tablespoon in the recipe (the rest of the sweetness comes from maple syrup) so I threw caution to the wind by doubling it and also sprinkling a little over the top before baking.
They're still not what I would call a dessert bar or a 'sweet' but they're absolutely perfect for breakfast or as a snack IMO. Particularly with some Greek yogurt. And a latte. Or five.
Sally asks that you link back to her recipe rather than copy it so I'll just include my tweaks below that you can apply if you wish. I also added vanilla extract because I'm suspicious of any baked good that leaves it out. And salt for the same reason.
Alisa's Tweaks to the filling:
Use 2 tablespoons sugar in the strawberry filling. If you want a more dessert like bar versus say a breakfast or 'snack' bar, I suggest 1/4 cup.
Add in the zest of one lemon to the boiled strawberry mixture along with the cornstarch mixture as well as 1 teaspoon vanilla extract and a pinch of kosher salt. I suspect orange zest would be equally amazing.
Alisa's Tweaks to the 'topping':
Add a pinch of salt into the mixture along with 1/2 teaspoon vanilla extract. I often use chopped pecans instead of sliced almonds.
Before baking, sprinkle 1 teaspoon granulated sugar evenly over the top.