Raspberry Almond Shortbread Bars
These raspberry shortbread 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. They are 100% vegan and gluten-free. Originally posted to Foodista by user Justina Elumeze. Foodista recipes are released under a CC-BY license.
Source and licence
"Raspberry Almond Shortbread Bars" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Raspberry_Almond_Shortbread_Bars, revision 4618210), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Raspberry_Almond_Shortbread_Bars&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4618210
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups almond flour
- 2 tbsp coconut oil
- 1 pinch salt
- 1 tsp vanilla extract
- ⅓ cup maple syrup
- 2 cups frozen raspberries
- 1 tbsp freshly-squeezed lemon juice
- 2 tbsp maple syrup
- 1 tsp chia seeds
- 1 tsp tapioca starch
- ¼ recipe shortbread crust (see above)
- ¼ cup chopped almonds
Method
- Preheat the oven to 180°C.
- Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together.
- 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.
- Prick the crust all over with a fork. Bake for approximately 15 minutes in the preheated oven.
- Remove from the oven and set aside.
- 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 that 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.
- Prepare the quarter-recipe of crust to use as topping.
- 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.
- Once golden brown, remove from the oven and allow to cool.