Cookbook:Raspberry Shortbread Bars
Cookbook | Ingredients | Recipes
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% Paleo/vegan/gluten-free/healthy!
Originally posted to Foodista by user Justina Elumeze. Foodista recipes are released under a CC-BY license.
IngredientsEdit
For the Shortbread Crust:
- 2 cups almond flour
- 2 tbsp. coconut oil
- Pinch salt
- 1 tsp. vanilla extract
- 1/3 cup syrup
- For the Jam Filling:
- 2 cups frozen raspberries
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. syrup
- 1 tsp. vanilla extract
- 1 tsp. chia seeds
- 1 tsp. tapioca flour
For the topping:
- 1/4 shortbread crust
- 1/4 cup chopped almonds
PreparationEdit
For the Shortbread Crust:
- Preheat the oven to 180c.
- Add all of the crust ingredients together and mix well until everything is combined evenly and the dough is crumbly but still forms a dough when pressed together.
- Spread the dough onto a greased baking tray and press down slightly with a spatula until the layer is evenly spread.
- Prick the crust all over with a fork before baking for approximately 15 minutes.
- Remove from the oven and set aside.
For the Jam Filling:
- 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.
- Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
- Break down any raspberry pieces which may be too big before removing from the heat and allowing to cool down.
- Once cooled, spread the jam evenly all over the shortbread base.
- Add the topping by sprinkling over the jam spread, before placing the tray back in the oven to bake for a further 15-20 minutes.
- Once golden brown, remove from the oven and allow to cool.