• Preheat oven to 350°. Line quarter size sheet pan OR 9" x 13" baking dish with parchment paper. Set aside.
• In a medium size bowl, combine dry ingredients: almond flour, tapioca flour, coconut flour, maple sugar, baking powder, baking soda and sea salt. Add maple syrup and coconut oil. Use electric hand held mixer, or stir together by hand, until well mixed.
  
• Press 3/4 of the mixture (reserving 1/4 for the topping) into the bottom of the prepared pan. (You don't need to press it up the sides at all.) Bake for 10 minutes, until golden brown all over.
  
• Gather the filling ingredients. Make the filling while the base is baking.
  

Berries Filling

• In a medium size saucepan, stir together berries, maple syrup, tapioca flour and sea salt. Cook over medium heat, stirring constantly, until thickened, about 6 minutes. (The liquid amidst the berries may thicken first, but if you're using frozen berries, continue to cook for the full 6 minutes, to be sure they're heated through/have released their watery juices.) Break up or cut any large strawberries as they melt (if frozen). Set aside.
  
• Remove bar base from the oven. Pour the berry filling onto the base, and spread it out evenly.
  
• Crumble the topping mixture evenly over the berries.
  
• Bake for 10 additional minutes, or until golden brown all over. Allow to cool. Then chill for 2 hours minimum before removing from the pan and cutting into squares. Serve chilled.
  
• Add ice cream if you want to dress it up.