I don't know why it's taken me this many years to finally realise there is a "p" in raspberry. I probably shouldn't admit this embarrassing oversight in my education, but then it got me wondering as to how many other words I think are spelt differently? Better keep quiet in public.
This slice was made due to a surface of afore-mentioned jam in the fridge and what with our impending trip to India I'm starting looking to use things up. I looked around for a suitable recipe and ended up pimping and veganizing one from the fantastic site Smitten Kitchen. She doesn't need my publicity by a long shot, but if you haven't seen it have a look. It's one of a few that started my inferiority food-photo complex.
Having said that, these photos didn't urn out so bad and for a first adaptation the bar itself was an amazing success, both in flavour and texture; not too crumbly but still soft to bite. Finally, if you're still reading and into healthy desserts this is one for you - hardly any sugar and only a little coconut oil, with tahini providing the extra binding-factor. Theresa declared these as like store-bought which, as I have mentioned before is really the gold-seal of approval. They last well too. I'm still eating them from 5 days ago and they taste exactly the same.
3/4 cup rice flour
1/2 cup oat flour
1/2 cup oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup sugar
1/4 cup coconut or any other neutral oil
1/4 cup tahini
1/2 cup raspberry jam
1. Preheat the oven to 350 degrees. Line a small baking tin with greaseproof paper.
2. Sift the rice and oat flour and oats in large bowl with the baking powder, soda, salt and cinnamon.
3. In a small heavy bottomed saucepan, over a low heat, bring the rest of the ingredients (apart from the jam) to a simmer until the sugar has dissolved.
4. Take the saucepan off the heat and mix thoroughly with the dry ingredients. Spread 2/3 of the mixture over the bottom of the baking pan. Pressing with a spatula or back of a spoon to firm it down.
5. Spread the jam over the top of the oat mixture and top with the remaining mixture. Place in the oven for 20-30 minutes. Checking after 20 minutes and waiting until the top is golden brown to remove from the oven.
6. Leave in the tray to partially cool, then take out and cut into squares whilst still warm, leaving on a cooling rack to finish cool completely. Will keep in a well sealed plastic bag for 4-5 days.