RASPBERRY ALMOND SQUARES | V, GF, RFS
During the summer months, there is nothing better than making homemade jam. And since the fruit is naturally sweet, making desserts becomes super easy. As part of the Raspberry Series this month, today’s recipe is Raspberry Almond Squares featuring homemade Raspberry-Peach Chia Seed Jam, which I made last week.
What I love about Raspberry Almond Squares and this recipe in particular, is that it is so easy and the result is nutty and not too sweet. And as I’ve been trying out new gluten-free recipes recently, this recipe only used ground almonds so you’re also getting a lot of natural protein!
1 Tbsp ground flax seeds to make a flax egg*
2 1/2 cups raw almonds
1/4 cup agave syrup (you could also use maple syrup)
1/3 cup coconut oil, melted
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup Raspberry-Peach Chia Seed Jam
1/2 cup sliced almond
1/2 cup dark chocolate chips, for drizzling
Preheat oven to 350F or 180C and line an 8×8 baking dish with parchment paper.
Make the flax egg* by mixing 1 Tbsp ground flax seed with 3 Tbsps hot water. Whisk for a couple of minutes and then let sit for 5 minutes so that it thickens.
Using a food processor, “pulse” the almonds until ground just slightly coarser than almond flour.
Add in agave syrup, coconut oil, vanilla extract, salt and flax egg.
Pour the mixture into the baking dish an bake for 20-22 minutes until the bottom is a bit golden and springs back when touched.
Remove the baking dish and spread the Raspberry Peach Chia Seed Jam and sprinkle the sliced almonds. Bake for another 15-18 minutes
Let cool and then drizzle melted chocolate on top. Once cooled, cut into squares.