Raspberry Breakfast Bar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup spelt flour1/4 cup ground flax1 cup old fashioned oats1 cup puffed brown rice1 cup pecans chopped 1 teaspoon cinnamon1/2 teaspoon baking powder1/4 teaspoon Celtic sea salt1/4 cup butter, softened1/4 cup extra-light olive oil1/4 cup Rapadura1 teaspoon vanilla extract8 ounces raspberry jam,low sugar
Preheat oven to 350 degrees. Butter 9 inch square dish.
Combine, flour, flax, oats, puffed rice, pecans, cinnamon, baking powder, and salt in a medium bowl.
Using an electric mixer, beat butter, oil, rapadura, and vanilla ina large bowl until creamy. Add cry ingredients and mix until moistened and crumbly dough forms. Reserve 1 1/2 cup of the dough for the topping. Press remaining dough evenly into bottom of pan.
Spread low sugar jam over dough. Sprinkle reserved dough mixture ove top. Gently press down.
Bake 30 minutes or until golden brown. Cool 15 minutes.
Serving Size: Makes 12 (2 1/4 X 3-inch bars
Number of Servings: 12
Recipe submitted by SparkPeople user MAURINES.
Combine, flour, flax, oats, puffed rice, pecans, cinnamon, baking powder, and salt in a medium bowl.
Using an electric mixer, beat butter, oil, rapadura, and vanilla ina large bowl until creamy. Add cry ingredients and mix until moistened and crumbly dough forms. Reserve 1 1/2 cup of the dough for the topping. Press remaining dough evenly into bottom of pan.
Spread low sugar jam over dough. Sprinkle reserved dough mixture ove top. Gently press down.
Bake 30 minutes or until golden brown. Cool 15 minutes.
Serving Size: Makes 12 (2 1/4 X 3-inch bars
Number of Servings: 12
Recipe submitted by SparkPeople user MAURINES.
Nutritional Info Amount Per Serving
- Calories: 215.1
- Total Fat: 16.2 g
- Cholesterol: 10.0 mg
- Sodium: 72.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.1 g
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