Raspberry Almond Oatmeal Bars



Who doesn’t love a good cookie? When I was a child I looked forward to cookies and their similar fruit bars for an after-school treat. The fruit bars were often filled with chopped dates to create a Fig Newton type cookie, which is good. But when the rains come to the Northwest, I now look forward to a bit of summer fruit flavor like raspberries to brighten my days.

ONWARD:

Originally these bars were made with all-purpose white flour and brown sugar, both of which raise the glycemic index profile. So, to remedy this blood sugar spike it is best to use alternate flours and sugar. Almond flour renders a pleasing nutty flavor, as will spelt whole grain flour. The almond flour raises the protein content. The spelt flour also ensures that the crust and topping will hold the filling together. Honey is still a type of sugar, but the amount of honey is drastically reduced here and including a local honey can have positive health benefits. These bars are tastier than the original fig bars. Choose a different fruit spread or low sugar jam of your choice if you wish.

16 servings

INGREDIENTS:

Crust

4 tablespoons unsalted butter (coconut oil for vegan), melted

2 tablespoon honey

½ teaspoon kosher salt

2 ½ cups almond flour

Topping

8 tablespoons unsalted butter, at room temperature (coconut oil for vegan)

3 tablespoons honey

1 teaspoon molasses

½ teaspoon kosher salt

½ cup spelt whole grain flour

1  cups almond flour

1 cup old-fashioned oats

¾ cup raspberry fruit spread or jam (preferably low sugar)

1.     Preheat the oven to 375°F. Line a nine-inch square pan with parchment paper, leaving two-inch hanging over two sides.

2.     To make the crust combine the melted butter, honey, and salt.  Thoroughly mix in the almond flour. Evenly press this mixture into the parchment lined pan.

3.     Prepare the topping by mixing the butter, honey, molasses, and salt together. Knead the spelt flour and almond flour into this mixture to make a crumble. With your fingers blend in the oats.

4.     Top the crust evenly with the raspberry spread. Distribute the topping evenly over the jam. Bake until the topping is a deep golden brown, about twenty to twenty-five minutes. Remove from the oven to a cooling rack. Let set until completely cool.

5.     Run a paring knife around the edges. Using the parchment paper overhangs, lift to a cutting board and cut the square four-by-four into sixteen squares.