Preheat your oven to 350 F

In a large bowl, combine the almond flour, cassava flour, and salt and mix well. Add in the maple syrup and coconut oil, and combine together with a fork or your hands to form a dough.

Line a 9 x 9 baking dish with parchment paper, and press 2/3 of the dough down to form the crust. Set the remaining dough aside.

In a separate bowl, combine the sliced peaches with the maple syrup, tapioca flour, cinnamon and lemon juice. Mix well until the peaches are evenly coated.

Pour the peaches over the crust, but discard any liquid thats left at the bottom of the bowl. Sprinkle the tablespoon of coconut sugar over the peaches.

Crumble the remaining dough over the peach mixture. Sprinkle a little extra cinnamon over the top.

Bake for about 35-40 minutes, until the top is golden brown.

Let the bars cool for at least 2 hours before slicing- I like to set them in the fridge.

Slice into 16 squares, and top with a little powdered sugar if desired.

Keep stored in the fridge for up to 2 weeks.