Cookbook:Raspberry Shortbread Bars

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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% Paleo/vegan/gluten-free/healthy!

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

Ingredients[edit]

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


Preparation[edit]

For the Shortbread Crust:

  1. Preheat the oven to 180c.
  2. 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.
  3. Spread the dough onto a greased baking tray and press down slightly with a spatula until the layer is evenly spread.
  4. Prick the crust all over with a fork before baking for approximately 15 minutes.
  5. Remove from the oven and set aside.

For the Jam Filling:

  1. Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat.
  2. Stir often to prevent the jam from burning.
  3. Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
  4. Break down any raspberry pieces which may be too big before removing from the heat and allowing to cool down.
  5. Once cooled, spread the jam evenly all over the shortbread base.
  6. 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.
  7. Once golden brown, remove from the oven and allow to cool.