Raspberry Shortbread Bars
These raspberry shortbread bars are vegan and gluten-free, built on an almond flour crust bound with coconut oil and maple syrup. The jam is made from frozen raspberries thickened with chia seeds and a little tapioca flour, so it sets without any pectin or refined sugar. A crumble of extra crust and chopped almonds on top gives a crisp finish over the soft, tart fruit layer.
Instructions
Heat the oven to 180°C. Mix the almond flour, coconut oil, salt, vanilla extract and the ⅓ cup of maple syrup until evenly combined. The dough should look crumbly but hold together when you press it.
Press the dough into a greased baking tray in an even layer, smoothing it with a spatula. Prick the surface all over with a fork and bake for about 15 minutes, then set the base aside.
Put the frozen raspberries and the 2 tablespoons of maple syrup in a pot and cook over medium heat for about 5 minutes, stirring often so the jam does not catch and burn.
Stir in the lemon juice, vanilla extract, chia seeds and tapioca flour. Keep cooking until the mixture is thick, mashing any large pieces of raspberry, then take it off the heat and let it cool.
Spread the cooled jam evenly over the baked base. Make a quarter batch of the crust dough, crumble it, mix in the chopped almonds and scatter it over the jam.
Return the tray to the oven for 15 to 20 minutes, until the topping is golden brown. Let the bars cool before cutting.
Make it personal.
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