1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam
In a medium bowl, combine the oats, flour, almonds, salt, cinnamon
and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk until
very well combined. Pour into the oat mixture and combine well. About
halfway through the mixing it will become much easier if you use your
hands.
Scoop half of the dough into the bottom of a 9-inch glass pie dish and
smooth it out, going up the side a little bit, to make a smooth layer. If
the dough is too sticky to work with, wet your hands and use them to
press it in.
Spread the jam evenly over the dough in the pie dish. Then use your
hands to very gently distribute the remaining dough over the the jam.
In some places the jam might squish up over the top of this new layer
of dough, but that is OK.
Microcook, uncovered, at full power (100%) until the dough feels dry
to the touch, about 5 minutes. The raspberry jam will be bubbly and
very runny, but let it cool completely before cutting into bars and it
will be fine.
Makes 12 bars.
