My client requested raspberry squares one fine Monday, classically made with white flour, butter and white sugar and sometimes oats. I wrangled the classic recipe to make them a little more nutrient-dense, gluten and dairy-free using oats and coconut oil.
Proper old school style slice like my grandma made! A sugary treat for sure, the fibre from the oats will help balance blood sugar levels. This recipe is ridiculously delicious with an almost shortbread base; raspberries cooked down to a jammy consistency spread over the base topped with a buttery crumble crunch.
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Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.
Vegan Plant-based recipes have no animal products; no meat, no eggs, no dairy, no honey. Plant-based recipes ingredients are made from plants.
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Raspberry Oat Squares
PREHEAT oven 350F | 175C LINE a 9 x 13inch | 23 x 33cm baking dish or sheet pan with parchment paper.
BLEND OATS in a food processor to create a coarse crumb texture.
ADD solid white coconut oil or butter + all the rest of the OAT ingredients process until mixture forms a dough and holds together when you press a handful into a ball. If it is a little dry, add 1 tbsp water and process again.
PRESS ¾ of the oat mixture evenly into the lined baking dish to form a base crust.
BAKE base crust for 15mins
SPREAD jam gently over partially baked base crust with an offset spatula or back of a spoon spreading evenly.
ADD ½ cup oats and one teaspoon more of cinnamon to the ¼ of mix left in the food processor and pulse until it crumbles a little – this is your topping.
SPRINKLE topping over the jam and bake for another 20-30mins until golden brown.
REMOVE from the oven and place on a cooling rack, cool 10mins in the pan, then gently slide out onto the cooling rack. Do this by place the baking dish next to the cooling rack, tilt the dish at a 45-degree angle pull the edge of the paper closest to the cooling rack – “sliding” it onto the cooling rack – a smooth, easy, gentle action.
COOL COMPLETELY before cutting into squares.
SERVE as is; topped with fresh raspberries; topped with cream, yoghurt or ice cream,
STORE In an airtight container. I bake mine in a pyrex dish, return it to the dish once cooled, and put the lid on.
ADD raspberries to a saucepan, cook down to a thick and jammy consistency.
TASTE – add sugar if you want more sweetness, then cool.
THICKEN BY adding 2 tbsp chia seed if you feel you need to thicken up the raspberries OR use a store-bought jam which will be quite thick and sweet – spread that over the base.
*SWAP COCONUT OIL for BUTTER if you wish. You are using coconut oil in its white solid form, not melted
SUGAR Reduce or increase according to your taste; this is a sweet recipe, so sugar is part of the recipe; don’t use less than ½ cup.
SUBSTITUTE sugar; if you use maple syrup instead of sugar, you will need to add more oats as you are adding liquid.
RASPBERRY JAM – add sugar, lemon juice, thicken with chia seeds or flax or starch to your liking, or cook the raspberries down until jammy adds nothing.
USE STORE BOUGHT or homemade jam of any flavour; pear butter or apple butter will work too.