It's been pretty cold lately, which has inspired me to do a lot of baking. I like turning the oven on and just standing in front of it sometimes :-)
The jam doesn't take long to whip up. I'd suggest making a little extra, or just saving a bit, to eat on toast later. I did!
The Recipe
makes one 8x8-inch square pan of barsJam
16 ounces frozen raspberries
2 tablespoons chia seeds
3 tablespoons maple syrup
3 tablespoons maple syrup
1/2 teaspoon vanilla
Bars
1 tablespoon ground flax seed
Bars
1 tablespoon ground flax seed
4 tablespoons water
1/4 cup sugar (I used maple sugar)
1/4 cup sugar (I used maple sugar)
1/3 cup oil (I used coconut oil)
2 tablespoons honey
2 tablespoons honey
1 teaspoon vanilla
2 1/2 cups oats
1 1/2 cups flour (I used a mixture of white and whole wheat)
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (I used pink Himalayan)
Preheat oven to 350F degrees. Line an 8x8-inch square pan with parchment paper.
Mix the frozen raspberries, chia seeds and maple syrup in a saucepan on the stove over medium. Stir until the raspberries are broken down and the mixture has thickened (about 10 minutes). Remove from heat and stir in vanilla. Let the jam cool in the refrigerator.
Combine flax seed and water in a small bowl and set aside. Combine the sugar, oil, honey and vanilla. Mix in the flax seed and water (it will have thickened slightly). Add in the rest of the ingredients to form a crumbly mixture. If it seems too dry, add a few teaspoons of water.
Press about two-thirds of batter into prepared pan. Spread jam on top. Sprinkle the rest of the oat crumble mixture on top.
Bake for about 20 to 25 minutes. Let cool for a few minutes in the pan, then lift parchment paper out and place on baking rack. Store leftovers in the refrigerator or freezer (if they last that long!).
2 1/2 cups oats
1 1/2 cups flour (I used a mixture of white and whole wheat)
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (I used pink Himalayan)
Preheat oven to 350F degrees. Line an 8x8-inch square pan with parchment paper.
Mix the frozen raspberries, chia seeds and maple syrup in a saucepan on the stove over medium. Stir until the raspberries are broken down and the mixture has thickened (about 10 minutes). Remove from heat and stir in vanilla. Let the jam cool in the refrigerator.
Combine flax seed and water in a small bowl and set aside. Combine the sugar, oil, honey and vanilla. Mix in the flax seed and water (it will have thickened slightly). Add in the rest of the ingredients to form a crumbly mixture. If it seems too dry, add a few teaspoons of water.
Press about two-thirds of batter into prepared pan. Spread jam on top. Sprinkle the rest of the oat crumble mixture on top.
Bake for about 20 to 25 minutes. Let cool for a few minutes in the pan, then lift parchment paper out and place on baking rack. Store leftovers in the refrigerator or freezer (if they last that long!).
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