1. Preheat oven to 375 degrees. In a large mixing bowl, whisk
together oat flour, oats, xanthum gum, brown sugar, baking
powder and sea salt. Set aside.
2. In a small mixing bowl, stir together cooled coconut oil, lemon
zest and vanilla. Add wet ingredients to the flour/oat mixture. Use
your hands to mix the dough and combine well.
3. Pack one cup of oat mixture into a greased 8×8 baking pan.
Top with raspberry preserves using a silicon spatula covering the
oat mixture evenly. Sprinkle the top with the rest of the oat
mixture. Top with chopped walnuts and a sprinkle of brown sugar.
Bake for 25-30 minutes or until topping is browned. Set aside to
cool and chill before serving. Makes approximately 9-11 bars.
Note
I use lemon curd instead of preserve
I used Almond slices instead of walnuts
Originally Submitted
5/30/2014
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