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Makes
16 bars
Author Notes
Candy ooey, gooey raspberry jam sandwiched between chewy oatmeal cookie layers. —Kaitlin Serio
Substances
1/2 cup
Nutiva Shortening
3/4 cup
coconut sugar
2
eggs
1 teaspoon
vanilla
1 cup
gluten free baking combine
1/4 cup
almond flour
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1 3/4 cups
gluten free broken-down normal oats
1 cup
raspberry preserves
Instructions
- Preheat oven to 350 levels and put collectively a 9X9 in pan with cooking spray.
- In a spacious bowl cream collectively shortening and coconut sugar until gentle and fluffy, about 3 minutes. Add in eggs and vanilla and beat wonderful until blended.
- In a tiny bowl depart collectively baking combine, almond flour, baking soda and salt.
- Add the dry substances to the wet substances and beat until blended.
- Using a spatula, fold in 1 1/2 cups of the oats, setting apart the last 1/4 cup.
- Spread 2/3 of the batter into the ready pan and high with the rasperry jam, spreading evenly.
- Mix last 1/4 cup of oats with the comfort of the batter. Use your fingers to drop blobs of the dough on high of the raspberry spread. Veil: spread will show thru in spots.
- Bake for 25 minutes and cold on a wire rack before cutting back.
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