Cookbook:Raspberry Shortbread Bars

These raspberry shortbread bars are simply delicious! Stuffed full of fresh homemade raspberry jam and raspberry pieces, each bite fills you with a warm fuzzy feeling you can only get from such home-baked goodness. They are 100% vegan and gluten-free.

Originally posted to Foodista by user Justina Elumeze. Foodista recipes are released under a CC-BY license.

Shortbread crust

 * 2 cups almond flour
 * 2 tbsp coconut oil
 * 1 pinch salt
 * 1 tsp vanilla extract
 * ⅓ cup maple syrup

Jam filling

 * 2 cups frozen raspberries
 * 1 tbsp freshly-squeezed lemon juice
 * 2 tbsp maple syrup
 * 1 tsp vanilla extract
 * 1 tsp chia seeds
 * 1 tsp tapioca flour

Topping

 * ¼ recipe shortbread crust (see above)
 * ¼ cup chopped almonds

Shortbread crust

 * 1) Preheat the oven to 180°C.
 * 2) Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together.
 * 3) Spread the dough onto a greased baking tray(what size?). Press down slightly with a spatula until the layer is evenly spread over the bottom of the tray.
 * 4) Prick the crust all over with a fork. Bake for approximately 15 minutes in the preheated oven.
 * 5) Remove from the oven and set aside.

Jam filling

 * 1) Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat. Stir often to prevent the jam from burning.
 * 2) Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
 * 3) Break down any raspberry pieces that may be too big before removing from the heat and allowing to cool down.

Assembly and baking

 * 1) Once cooled, spread the jam evenly all over the shortbread base.
 * 2) Prepare the quarter-recipe of crust to use as topping.
 * 3) Crumble topping and combine with almonds. Sprinkle topping over the jam spread. Place the tray back in the oven to bake for a further 15–20 minutes.
 * 4) Once golden brown, remove from the oven and allow to cool.