Raspberry Chia Seed Jam Oat Crumble Squares

By blum099

Reminiscent of a Nutri-Grain bar, this version is vegan, gluten-free, and made with a homemade raspberry chia seed jam. These squares require a good period of cooling before they are ready to slice - otherwise they are very delicate and may crumble a bit. However, once cooled (and I even recommend storing in the fridge), they firm up nicely. Feel free to use your favourite store-bought jam (use 1 cup) in place of the chia seed jam if you are tight on time. Oat squares adapted from my Healthy Strawberry Oat Bars. Chia seed jam from here.
YIELD
9-12 SQUARESPREP TIME
30 MINUTESCOOK TIME
27 MINUTES
Ingredients:

Ingredients

• OAT SQUARES:
• RASPBERRY CHIA SEED JAM (MAKES 1 CUP)
• 3 cups frozen or fresh raspberries
• 3 tablespoons pure maple syrup, or to taste
• 2 tablespoons chia seeds
• 1/2 teaspoon pure vanilla extract
• 1 chia egg (1 tablespoon chia seeds + 4 tablespoons water)
• 1/3 cup virgin coconut oil, melted
• 1/4 cup pure maple syrup
• 2 tablespoons brown rice syrup (used for its binding powers)
• 1 teaspoon pure vanilla extract
• 2 1/2 cups rolled oats (use certified gluten-free if necessary)
• 1/2 cup rolled oats, ground into a flour
• 1 cup almond flour
• 1/2 teaspoon baking soda
• scant 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
• Read more: http://ohsheglows.com/2014/09/09/raspberry-chia-seed-jam-oat-crumble-squares-vegan-gluten-free/#ixzz3CueuikHw

Details

Adapted from ohhowsheglows.com

Preparation

Step 1

Preheat oven to 350F and line an 8-inch square pan with parchment paper.
For the jam: In a medium pot, stir together the raspberries, syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium. Simmer, uncovered, for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Remove from heat and stir in the vanilla. Transfer the mixture to a bowl and into the freezer for about 15-20 minutes, until cool.
For the oat squares: In a small mug, mix together the chia seeds and water. Set aside for about 5 minutes until thickened.
In a large bowl, stir together the melted oil, maple syrup, brown rice syrup, and vanilla. When the chia egg has thickened, stir that in too.
One by one, stir in the rolled oats, almond flour, oat flour, baking soda, and salt until the mixture comes together. It will be quite sticky, but this is normal.
Spoon 2/3 of the oat mixture into the prepared pan. Place a piece of parchment paper on top of the dough and press it down to spread it out evenly. Use a pastry roller to roll it out smooth into the corners. I repeat: the dough will be very sticky!
When the chia jam has thickened and cooled, pour all of it on top of the oat mixture and spread it out evenly.
Take the remaining 1/3 of the oat dough and crumble it evenly on top of the chia jam.
Bake for 25-30 minutes, uncovered, until the topping is lightly golden. I baked for 30 minutes, but this was a bit long in my oven as the topping browned a bit too much. Just keep an eye on it.
Place pan directly on a cooling rack for 20-30 minutes and then carefully lift out the square and place directly onto the cooling rack until completely cooled. Slice into squares.
Store leftovers in the fridge or freezer.
Tip: To make oat flour, add the 1/2 cup of rolled oats into a high-speed blender and blend on high until a flour forms. You can substitute this with 1/2 cup + 1 tablespoon of oat flour if desired.


Read more: http://ohsheglows.com/2014/09/09/raspberry-chia-seed-jam-oat-crumble-squares-vegan-gluten-free/#ixzz3CueyvYC7