Menu
15 Tbsp. milk-free-soy-free and melted margarine
1 1/4 C. quick cooking rolled oats
1 1/4 C. all-purpose flour
1/2 C. packed brown sugar
1 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
1 C. Seedless raspberry Jam
Preheat oven to 350° F. Coat 8-inch square pan with cooking spray. Set aside.
In large bowl, combine oats, flour, brown sugar, baking powder and salt. Stir in margarine until mixture is moistened. The mixture may be crumbly. Reserve 1 cup of mixture; set aside.
Press remaining mixture into bottom of prepared pan. Bake 10 minutes. Remove from oven and spread raspberry jam evenly over crust, to within 1/4 inch of the edges. Sprinkle reserved mixture over jam, pressing lightly. Bake 30 to 35 minutes, or until golden brown. Cool completely on a wire rack. Cut into bars.
Recipe from The Food Allergy and Anaphylaxis Network
15 Tbsp. milk-free-soy-free and melted margarine
1 1/4 C. quick cooking rolled oats
1 1/4 C. all-purpose flour
1/2 C. packed brown sugar
1 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
1 C. Seedless raspberry Jam
Preheat oven to 350° F. Coat 8-inch square pan with cooking spray. Set aside.
In large bowl, combine oats, flour, brown sugar, baking powder and salt. Stir in margarine until mixture is moistened. The mixture may be crumbly. Reserve 1 cup of mixture; set aside.
Press remaining mixture into bottom of prepared pan. Bake 10 minutes. Remove from oven and spread raspberry jam evenly over crust, to within 1/4 inch of the edges. Sprinkle reserved mixture over jam, pressing lightly. Bake 30 to 35 minutes, or until golden brown. Cool completely on a wire rack. Cut into bars.
Recipe from The Food Allergy and Anaphylaxis Network