Saturday, August 29, 2015

Snack attack - Raspberry and almond bars

The girls are back to school so packed lunches and afternoon snacks are back on the menu.  These bars are healthy-ish, tasty and filling which is a must in an after school snack. Almond and raspberry is a winning combination.  Will even declared them the best thing he'd tasted all day; thumbs up all round!

Raspberry & almond bars
Recipe adapted from Real Simple

1 cup of jumbo (old fashioned) oats
3/4 gluten free flour
1 1/4 cup of whole raw almonds
6 tbs coconut oil
1/4 cup of honey (mild flavored)
3/4 tsp baking soda
pinch of salt
1 tsp of vanilla extract
1/2 cup of raspberry jam

Preheat the oven to 350F and line an 8" square tin with baking parchment.   Blend the oats, flour & 1 cup of the almonds in a food processor until ground.  Add in the rest of the ingredients, except the jam, and pulse until combined. It will form a gritty thick paste.  

Reserve about 1/2 cup of the mixture.  Using your knuckles press the remaining mixture into the tin until flat & evenly distributed.  Using an offset spatula spread the jam over the base.  Take care to get jam up to the edges and in the corners.  Pulse the remaining 1/4 cup of almonds until roughly chopped. Sprinkle them with the reserved mixture over the jam.

Bake in the oven until golden brown on the edges and bubbly, about 45 minutes.  Leave to cool completely in the tin before cutting up.  I made about 16 squares. Store in the fridge.

Almond jammy goodness.

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