i received a box from hatchery the other day. hatchery delivers small red boxes of artisan, hand-made ingredients directly to your door every month. my april box contained spices, some apple cider vinegar, jams, caramel, and mustard.
i thought i'd experiment with just jan's apricot marmalade. sweet, tangy, the fruit spread was perrrrrfect for my raspberry breakfast bars.
this recipe is fast, delicious, and super healthy for you. it's also extremely versatile, so yeah, switch those raspberries with any other berry for pure awesomeness – (or heck, add more).
i used my old recipe for raspberry jam as the base to my filling for these bars. holy yes.
i also dolloped a small spoon of white chocolate-cinnamon peanut butter from my hatchery box underneath the bar for a play on pb&j.
so off we go!
3/4 cup almond flour
2 cup oats
2 tablespoons coconut oil (melted)
1 tablespoon chia seeds + 2 tablespoons water
1/4 teaspoon of baking powder
1 tablespoon almond milk
3 tablespoons maple syrup
2 tablespoons brown rice syrup
2 cups frozen raspberries
1.5 tablespoons white chia seeds
2 tablespoons maple syrup
00/ preheat oven to 350˚F
01/ combine chia seeds and water in small ramekin and set aside
02/ thouroughly mix almond flour, oats, coconut oil, baking powder, almond milk, maple syrup, and brown rice syrup
03/ once chia "pudding" is thick, fold into oats batter
04/ combine raspberries, maple syrup, apricot jam, and chia seeds in a saucepan
05/ cook until raspberries have broken down into jam; cool until thickened
06/ on a parchment-lined baking dish, press down 3/4 of the oat mixture (leave rest to sprinkle on top). over the pressed oats, spread cooled raspberry chia jam. then sprinkle the rest of the oats
07/ bake for 25-30 minutes until top oat crumble is golden brown
08/ take out, let cool, and devour
09/ optional: when plating, place dollop of white chocolate peanut butter on plate and spread with a spoon . plate bars over. sprinkle with fresh fruit.