Cookbook:Raspberry Shortbread Bars

Cookbook | Ingredients | Recipes

Raspberry Shortbread Bars

These raspberry protein bars are simply delicious!

Stuffed full of fresh homemade raspberry jam and raspberry pieces, each bite fills you with a warm fuzzy feeling you can only get from such home-baked goodness.

100% vegan and gluten-free.

Originally posted to Foodista by user Justina Elumeze. Foodista recipes are released under a CC-BY license.


For the shortbread crust:Edit

For the jam filling:Edit

For the topping:Edit

  • ¼ recipe shortbread crust (see above)
  • ¼ cup chopped almonds


For the Shortbread Crust:Edit

  1. Preheat the oven to 180˚C.
  2. Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together.
  3. Spread the dough onto a greased baking tray(what size?). Press down slightly with a spatula until the layer is evenly spread over the bottom of the tray.
  4. Prick the crust all over with a fork. Bake for approximately 15 minutes.
  5. Remove from the oven and set aside.

For the Jam Filling:Edit

  1. Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat. Stir often to prevent the jam from burning.
  2. Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
  3. Break down any raspberry pieces which may be too big before removing from the heat and allowing to cool down.

Assembly and baking:Edit

  1. Once cooled, spread the jam evenly all over the shortbread base.
  2. Prepare the quarter-recipe of crust to use as topping.
  3. Crumble topping and combine with almonds. Sprinkle topping over the jam spread. Place the tray back in the oven to bake for a further 15-20 minutes.
  4. Once golden brown, remove from the oven and allow to cool.