Celebrate Yesterday’s Cure News w. new favorite raspberry bars.
Start w. this recipe. Decrease sugar. Replace flour w. almond flour. Mix all in Cuisinart for avoid wash bowl. Bake approximately 2x as long as original. Cool to room temperature, then chill in fridge for easier cutting. Still kind of delicate. Almond flour not so sturdy. Real Simple original recipe report 22g CHO per 1/16th recipe. This version CHO13g.
(Makes 16, 13g CHO each)
Preheat oven to 375F.
In a food processor, or in a bowl with a pastry cutter/two knives, combine 120g/1c. almond flour, 80g sugar (that is less than 1/2 cup but more than 1/3 cup), 1/4 tsp. plain salt, and 10T butter, cut into chunks. Mix until the combo resembles wet sand.
If using a food processor, briefly pulse in 70g (3/4c) oats. You want to leave them pretty much whole. If using a bowl, knead them in with your hands until evenly distributed.
Set 1/2 cup of this yum aside. Press the rest into a buttered 9×9″ pan. Spread 1/2 cup of raspberry jam all the way to the edges. Then smash on with a fork 1c fresh or frozen raspberries. Next sprinkle the remaining buttery/oaty crust on top. Bake for 45 minutes or until golden brown on top and baked-looking around the edges.
Cool to room temperature, then put the whole pan in the fridge. Once cold, slice into 16 squares or triangles.
Next time Bigfoot try less sugar, think 50g OK. Realize this not actual low carb food, more like: if forced gunpoint eat raspberry bar, this excellent choice.