Well, after my fall, I’m recovering nicely and can finally stand on my bad leg for more than 10-15 minutes without it starting to throb. So, of course, the first thing I had to do was COOK! I haven’t cooked anything in almost 2 weeks and I was going crazy! I know I put up a recipe for raspberry bars a few months ago but I saw this one and it’s a lot healthier without all the fat or quite as many carbs as the other recipe. Hope you enjoy it as much I do.
Preheat oven to 375 degrees. Prepare an 8×8 baking pan by spraying with non-stick cooking spray and then lining with parchment paper (spraying the pan allows the paper to stick and makes pressing the crust layer into the pan much easier, especially since the paper should be one solid piece because we’ll use it to lift the finished product out of the pan to slice).
For the crust, in the bowl of a food processor combine:
1 1/4 cup rolled oats
3/4 cup millet flour (or sorghum flour)
1/2 cup date sugar
1/2 teaspoon cinnamon
Make a well in the middle of the dry ingredients before adding:
1/4 cup honey (or agave or coconut nectar)
1/2 cup seed or nut butter (I used pumpkin seed butter but tahini, almond, etc., would work)
1/4 cup ground seeds or nuts (or hemp hulls) **OPTIONAL
Pulse to combine. If mixture is too dry, add a couple of tablespoons of water. We want a mixture that sticks to itself, at least a little bit when squeezed together. Press 2/3 of the mixture into the bottom of the prepared pan. In a medium bowl mix:
2 cups fresh or frozen raspberries*
2 tablespoons lemon juice (about half a lemon)
2 tablespoons date sugar
2 teaspoons corn starch (or arrowroot)
Stir to combine. Spread over the crust covering it completely and try to make the raspberry filling as even as possible. Top with the remaining 1/3 of the crust mixture. Bake for 30-35 minutes or until top is golden brown. It’s very important to cool the bars completely before cutting. I cooled mine on the counter for several hours and then put it in the refrigerator for 4-5 hours.
*While I used raspberries, any fruit can be used for the filling – blueberries, strawberries, blackberries, apples, pears, peaches, etc. If using fresh fruit, reduce the corn starch (or arrowroot) to 1 teaspoon.