Preheat oven to 350F. Line a 9-inch square baking dish with parchment paper, leaving 1 to 2 inches of overhang on opposite sides.
In a medium bowl, whisk flours, bran (if using), cane juice, flaxseeds, baking soda, baking powder, cinnamon, salt and nutmeg.
In a large bowl, mix egg, egg white, applesauce, oil and vanilla. Add flour mixture and stir until just combined. Fold in apple, raisins and almonds. Spread evenly in dish. Bake for 25 minutes, until a toothpick comes out clean when inserted in center. Lift edges of parchment paper to remove bars from dish. Cut into 12 squares.
Prepare topping: In a spice grinder, pulse Sucanat and arrowroot into a fine powder. Sprinkle over bars. Store in refrigerator for up to 1 week or freeze for up to 3 months.
These versatile Paleo crumble bars can work equally well for breakfast, a snack or even dessert. They’re quite crumbly, so we love serving them in a bowl with yogurt or ice cream. To add a spicy dimension, try using apple pie spice in place of the cinnamon.
Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)