Raspberry Spelt BarsPrint Recipe
- 3 cups whole spelt flour
- 1 cup almond flour
- 1 cup sugar
- pinch of salt
- 1 cup earth balance non-dairy butter (I use the sticks), cubed
- 1, 13 oz jar raspberry jam
- 1/2 cup oats
Preheat oven to 375 degrees
Line a baking sheet with parchment paper
Mix together both flours, sugar, and salt. Next, work in the butter using your hand until it is fully incorporated and the mixture resembles wet sand.
Press half of the mixture onto the baking sheet forming a rectangle. Bake for 10 minutes until golden brown.
Remove from oven and spread jam all over the top.
Mix oats into remaining mixture and sprinkle it all over the jam layer leaving some specks of jam exposed. Bake for another 10 minutes until the jam is bubbly. Remove and let cool for 30-40 minutes and cut into squares.
Store in airtight container up to 1 week or freeze up to 3 weeks.