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gluten_freeThese bars remind me of the bottom of a fruit pie. You know, where it gets a little soggy from the fruit so it's not light and flaky like the top crust? The crust is lightly sweet, and the raspberry filling is on the tart side. Adapted from Cherry Almond Oat Bars at Running With Spoons.
Ingredients:
Raspberry filling:
1/2 cup frozen raspberries, thawed, or fresh (~100 g)
1/4 cup raspberry jam
Crust:
1 cup blanched almond flour, packed (128 g)
3/4 cup oat flour (80 g)
1/2 cup granulated sugar (100 g)
1/4 tsp fine salt
1/3 cup unsweetened applesauce (80 ml)
1 tsp vanilla extract
Topping:
3 Tbsp rolled oats (21 g)
Time: Takes about a half hour to put together. No special tools required. Cooks for around 30 minutes, with at least 15 more to cool.
Instructions:
1. Preheat your oven to 350°F. Prepare an 8 x 8 inch baking pan by lining it with parchment paper, covering the bottom and sides of the pan, and leaving enough paper on the sides to use as a sling to lift out the bars once they're cooled.
2. In a small bowl, break up your thawed raspberries with a spatula or spoon. Add the jam and stir. It should still have the consistency of jam once you're done, thick, and not likely to slide off on its own.
3. In a medium bowl, add your almond flour, oat flour, sugar, and salt. Combine and break up any lumps in the flour. Add the vanilla to the applesauce and stir into the dry ingredients. It won't seem like it's enough liquid, but it is! Just keep pressing it together. Use a strong spoon and a little patience, or a stand mixer, though it shouldn't take more than half a minute before the dough comes together into a thick and sticky mass.
4. Take 2/3 of the dough and drop it into your baking pan. Use wet fingers to gently smoosh the dough around to evenly cover the bottom of the pan. It will barely make it. These are very thin bars.
5. Dump your filling onto the center of the dough and use a tool to spread it out. Don't go all the way to the edges, leave about 1/2 inch of bare space. The jam will probably creep while cooking.
6. Add the rolled oats to the reserved dough and combine. Using wet fingers again, take up an amount of dough, like 1/2 tablespoon, pinch it flat in your fingers and then place it on top of the jam. Anywhere you want! Keep going until the top is a patchwork of jam and crust.
7. Bake in the center of your oven for 30-40 minutes, giving it a turn after 20 minutes. It's done when the jam looks like it's set a little and when you gently prod the topping it feels firm. The crust'll probably be getting a little golden around the edges, too.
8. Take it out to cool in the pan for 15 minutes. Then, using that parchment paper as a sling, carefully lift up the bars and put them on a rack to cool some more. The bars will bend and droop in the middle as you're lifting them, but they should stay together long enough to get to the cooling rack, just move quickly.
9. Once cool, cut with a sharp knife. I cut them into six pieces because they're quite flat, hardly thicker than a poptart.
These are best the day you make them as they get softer over time, but if you have leftovers you can store them in an air-tight container on the counter for a day or two, or wrap and freeze.
Notes: I use Bonne Maman raspberry jam, which is pretty sweet. You can use more or less jam depending on how sweet you want your bars. If you don't have any fruit lying around, you can just use 3/4 cup of jam as the filling. If you want your jam to be less sweet, you can always add a bit of lemon juice to it.
Variations:
If you do chia seeds, you can make your own chia jam to use as filling, as in the original recipe, which is for cherry jam, which sounds great. I also used some homemade blackberry jam, which wasn't quite as thick as store jam, and ran to the edges of the crust, but tasted wonderful.
These would probably make adorable little individual tartlets, either made in the bottom of a non-stick jumbo muffin tin or silicon muffin cup, or in a proper tiny tart pan with the bottom that comes out.
Questions? Ask 'em!
Ingredients:
Raspberry filling:
1/2 cup frozen raspberries, thawed, or fresh (~100 g)
1/4 cup raspberry jam
Crust:
1 cup blanched almond flour, packed (128 g)
3/4 cup oat flour (80 g)
1/2 cup granulated sugar (100 g)
1/4 tsp fine salt
1/3 cup unsweetened applesauce (80 ml)
1 tsp vanilla extract
Topping:
3 Tbsp rolled oats (21 g)
Time: Takes about a half hour to put together. No special tools required. Cooks for around 30 minutes, with at least 15 more to cool.
Instructions:
1. Preheat your oven to 350°F. Prepare an 8 x 8 inch baking pan by lining it with parchment paper, covering the bottom and sides of the pan, and leaving enough paper on the sides to use as a sling to lift out the bars once they're cooled.
2. In a small bowl, break up your thawed raspberries with a spatula or spoon. Add the jam and stir. It should still have the consistency of jam once you're done, thick, and not likely to slide off on its own.
3. In a medium bowl, add your almond flour, oat flour, sugar, and salt. Combine and break up any lumps in the flour. Add the vanilla to the applesauce and stir into the dry ingredients. It won't seem like it's enough liquid, but it is! Just keep pressing it together. Use a strong spoon and a little patience, or a stand mixer, though it shouldn't take more than half a minute before the dough comes together into a thick and sticky mass.
4. Take 2/3 of the dough and drop it into your baking pan. Use wet fingers to gently smoosh the dough around to evenly cover the bottom of the pan. It will barely make it. These are very thin bars.
5. Dump your filling onto the center of the dough and use a tool to spread it out. Don't go all the way to the edges, leave about 1/2 inch of bare space. The jam will probably creep while cooking.
6. Add the rolled oats to the reserved dough and combine. Using wet fingers again, take up an amount of dough, like 1/2 tablespoon, pinch it flat in your fingers and then place it on top of the jam. Anywhere you want! Keep going until the top is a patchwork of jam and crust.
7. Bake in the center of your oven for 30-40 minutes, giving it a turn after 20 minutes. It's done when the jam looks like it's set a little and when you gently prod the topping it feels firm. The crust'll probably be getting a little golden around the edges, too.
8. Take it out to cool in the pan for 15 minutes. Then, using that parchment paper as a sling, carefully lift up the bars and put them on a rack to cool some more. The bars will bend and droop in the middle as you're lifting them, but they should stay together long enough to get to the cooling rack, just move quickly.
9. Once cool, cut with a sharp knife. I cut them into six pieces because they're quite flat, hardly thicker than a poptart.
These are best the day you make them as they get softer over time, but if you have leftovers you can store them in an air-tight container on the counter for a day or two, or wrap and freeze.
Notes: I use Bonne Maman raspberry jam, which is pretty sweet. You can use more or less jam depending on how sweet you want your bars. If you don't have any fruit lying around, you can just use 3/4 cup of jam as the filling. If you want your jam to be less sweet, you can always add a bit of lemon juice to it.
Variations:
If you do chia seeds, you can make your own chia jam to use as filling, as in the original recipe, which is for cherry jam, which sounds great. I also used some homemade blackberry jam, which wasn't quite as thick as store jam, and ran to the edges of the crust, but tasted wonderful.
These would probably make adorable little individual tartlets, either made in the bottom of a non-stick jumbo muffin tin or silicon muffin cup, or in a proper tiny tart pan with the bottom that comes out.
Questions? Ask 'em!