Raspberry Bars

By Peggie

Ingredients

• 1 cup gluten-free oat flour (112 g)
• 1 cup gluten-free rolled oats (100 g)
• 1/4 cup coconut palm sugar (or brown sugar) (48 g)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup non-hydrogenated palm shortening (you can sub coconut oil or other solid fat source) (64 g)
• 3 Tablespoons maple syrup (or other liquid sweetener of choice) (45 ml)
• 1 teaspoon vanilla extract (5 ml)
• 3/4 cup raspberry jam (use homemade or sugar-free jam to make it 100% refined sugar-free) (180 g)

Preparation

Step 1

Preheat oven to 350 F. Grease an 8×8 square glass pan with non-stick spray.

Combine all dry ingredients in a large bowl and stir until combined. Add shortening and cut in with a fork or pastry cutter until a crumbly mixture forms. Add maple syrup and vanilla. Press 3/4 of the dough evenly into the bottom of the pan. Spread with raspberry jam, and crumble remaining dough on top.

Bake for 25-30 minutes. Allow to cool before slicing into squares.

Enjoy!

16 Servings (130 calories 5 F / 20 C / 2 P )