A while back, a reader emailed me a link to a recipe and asked if I could convert it for clean eating. And while I’m really doing my best to avoid desserts right now, I couldn’t pass up this opportunity simply because the photo seemed to scream, “clean me up!!” from my computer screen.
So I got into the kitchen, made some adjustments, and ended up with a fabulous raspberry bar. You can find the original recipe here.
This recipe is truly a treat. You can’t go crazy with these so be sure to make them for a function where you won’t be the only one eating them. That being said, these do freeze pretty well if they are wrapped well enough.
Notes on the recipe: Because this was a conversion, I realized a couple of things after I had made this.
- It will not get golden brown when baking. It does get a little darker brown, but it won’t look completely “golden brown” like cookies become. So you just have to trust the baking time on this one. I baked mine first for 20 minutes, then for another 2 minutes. It could have easily gone for the full 25 minutes however.
- The original recipe calls for 1 1/2 cups of jam. I stuck with that measurement to honor the recipe. But in hindsight, I would have preferred using less. That large of an amount was sort of sickeningly sweet. Less would have been more in this case. So unless you prefer very sweet desserts, I suggest using only 1 cup of fruit spread instead of what the recipe calls for. That being said, my pan was a bit smaller than what was called for, so that could have played a role as well. Use your own judgement here. If you spread the jam out and it’s more than 1/4 inch thick, it will probably be too much.
YOU MIGHT ALSO ENJOY:
- 1 1/2 cups spelt flour
- 1 cup sucanat or coconut sugar
- 1 tsp. baking soda
- 3/4 cup unsalted butter, cut into small pieces
- 1 1/2 cups quick oats
- 2 tbsp. lemon zest
- 1 1/2 cups raspberry 100% fruit spread
- Preheat your oven to 350 F.
- Grease a 9 x 13 baking pan. Mine was 6 x 10, and it was not a good fit 9×13 would have been much better.
- In a food processor, combine the flour, sucanat, baking soda and butter by pulsing until they are well combined
- Add the oats and lemon zest, pulsing again just enough to incorporate them both into the first mixture.
- When done, set aside a 1/2 cup of this mixture to use for topping. The rest gets used for crust.
- Using your hands and fingers, firmly press the larger portion of the mixture into the baking dish.
- Spread the fruit spread over the pressed crust evenly. A recessed spatula works great for this.
- Sprinkle the remaining crust over the fruit spread.
- Bake for 20-25 minutes.
- Cool overnight in fridge before cutting.
Note: Links in this recipe are amazon affiliate links. I was not paid to promote these products. These are simply the products I bought myself to create this recipe.