Raspberries are starting to come into season. Not here just yet, it’s still freezing some nights in our area. As soon as Spring is official I start to crave berries even though our growing season is short and comes late we are so thankful for organic farms not so far away that are now growing fresh berries. They are my favorite. Fresh Raspberry Bars are a delicious way to celebrate the season! These bars are also made with quality real food ingredients providing good nutrition and lots of real food flavor.
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour *Can substitute with Whole Wheat Flour
- 1/2 cup toasted unsweetened flaked coconut
- 1/2 cup dark brown sugar *Can substitute with 1/3 cup honey
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 2 large eggs (or egg whites optional)
- 1 package (6 ounce) Raspberries
Directions: Preheat oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper or aluminum foil, allowing an overhang on sides of pan.
Stir together whole wheat flour, oats, all-purpose flour, flaked coconut, sugar, nutmeg and salt until blended. Stir in coconut oil and egg whites until moist dough forms. Reserve ¾ cup of dough. Press remaining dough into pan until evenly spread.
Mash raspberries in a separate bowl and spread over dough in pan. Crumble remaining dough and sprinkle on top of raspberry layer.
Bake 30 minutes or until golden brown. Let cool in pan 10 minutes. Using overhang, transfer to cooling rack and let cool completely before cutting.
*You can use whole wheat flour completely and sub 1/3 cup honey for brown sugar.