In my constant need to use things up, I came across a lovely bottle of raspberry jam in the fridge. It sat open and largely unused. I remember purchasing it with good intentions. Probably at someone's request. When I asked why it wasn't used, I was informed that strawberry was the preferred jam flavor. Ah well, I tried. I like raspberries. Why not bake with it.
I decided to test out a gluten free raspberry bar recipe that I had been playing with. I sprinkled on some chocolate chips, since dark chocolate and raspberry always go well together.
Gluten Free Raspberry Jam Bars
1 cup almond meal
1 cup gluten free flour blend
1 cup brown sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking soda
1.5 sticks of butter, cut up
1 1/2 cups gluten free oats
zest of two lemons
1 1/2 cups raspberry jam
Preheat oven to 350.
In a food processor, pulse the almond meal, flour, sugar, vanilla, salt, baking soda and butter.
Pulse a few times. Add in the oats and lemon zest and pulse some more. Mixture should be crumbly but stick together a bit.
Butter a 9x13 baking pan.
Press 3/4 of the mixture in to the baking pan to form a crust.
Spread a light layer of the jam over the crust.
Sprinkle some chocolate chips on top. Not too many.
Sprinkle the rest of the dough mixture on top of that.
Bake for around 25-30 minutes or until the top has browned a bit.
Let cool for an hour before cutting.