1 package 8 oz cream cheese
1/8 tspn salt
1/3 C agave nectar
1/2 C coconut flour
Fruit or jam preserve ( I made this)
Blend together cream cheese, salt & agave nectar. Add coconut flour & mix well. Pat down evenly in a 9x9x2 greased pan (I used coconut oil)
Bake at 375 for 18 mns.
Cool & spread jelly on top, & cut.
Jelly
2 Cups strawberries cleaned & tops cut off.
1 TBSP lemon juice
1 C agave Nectar
mash berries, or blend. Put berries, lemon juice & agave Nectar in a sauce pan & lightly boil for about 30 minutes frequently stirring. Cool.You can store in fridge for 2 weeks or it can go in the freezer if you have more than enough to spread on bars.
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