healthy Raspberry Squares (Gf & vegan)

These raspberry squares are a family favorite and a healthier rendition of the version I made for years, using flour + butter.

I substitute all-purpose flour for almond flour and butter for coconut oil. The blend of raspberry, almond, and coconut adds a delightful combination of flavors that will surprise you after each bite.

INGREDIENTS —

Crust/Topping:

• 1 cup oats (quick or rolled)

• 2 cups almond flour (or oat flour)

• ⅓ cup brown sugar or maple syrup

• ½ cup coconut oil, melted

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• ¼ teaspoon salt

Filling:

• 1 cup raspberries (fresh or frozen)

• ½ cup of raspberry jam (my favorite is Bonne Maman)

INSTRUCTIONS —

1. Heat oven to 350 degrees. Line an 8x8” square baking pan with parchment paper. 

2. Place all "crust/topping" ingredients in a medium bowl and mix until combined. Place half the mixture aside for the topping. 

3. Pour the other half into the prepared pan, and firmly press the mixture into the pan evenly and against the edges. 

4. Bake in the oven for 10 minutes.

5. Meanwhile, simmer the jam in a small saucepan over low heat. Once it resembles liquid form (slight bubbles), turn off the heat and let it cool.

6. Remove the crust from the oven. 

7. Pour the jam evenly over the crust. Add raspberries one by one, then spoon the topping mixture on top. 

8. Bake for 15-20 minutes. Remove once the edges of the crust are golden brown. 

9. Let cool for 10 minutes. 

10. Pull parchment paper edges and carefully lift bars out. Cut and serve! 

11. Store in a sealed container in the fridge for up to 1 week or freeze.