Otherby Wikibooks CookbookRaspberry Almond Shortbread BarsKeep screen onSaveShareIngredients2 cups almond flour2 tbsp coconut oil1 pinch salt1 tsp vanilla extract⅓ cup maple syrup2 cups frozen raspberries1 tbsp freshly-squeezed lemon juice2 tbsp maple syrup1 tsp vanilla extract1 tsp chia seeds1 tsp tapioca starch¼ recipe shortbread crust (see above)¼ cup chopped almondsStepsStep-by-step0 of 12 done1Preheat the oven to 180°C.2Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together.3Spread 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.4Prick the crust all over with a fork. Bake for approximately 15 minutes in the preheated oven.5Remove from the oven and set aside.6Combine 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.7Add the remaining ingredients and continue to cook until the mixture is a thick consistency.8Break down any raspberry pieces that may be too big before removing from the heat and allowing to cool down.9Once cooled, spread the jam evenly all over the shortbread base.10Prepare the quarter-recipe of crust to use as topping.11Crumble 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.12Once golden brown, remove from the oven and allow to cool.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
