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There’s something so delicious about a jam bar first thing in the morning!
4 cups + 1 cup Gefen Almond Flour, divided
1 and 1/4 cups coconut oil
1/3 cup Gefen Maple Syrup
2 tablespoons vanilla sugar
1 (11.6-ounce) jar Tuscanini Raspberry Fruit Spread
Preheat oven to 350 degrees Fahrenheit. Line a nine x 13-inch baking dish with Gefen Parchment Paper and set aside.
In a food processor, mix four cups almond flour with coconut oil, maple syrup, and vanilla sugar.
Pour half the mixture into the prepared baking dish and press in an even layer to form a crust.
Cover with raspberry spread.
Add remaining cup of almond flour to the remaining dough mixture in the food processor. Pulse for one minute to make crumbs. Sprinkle generously over the raspberry spread.
Bake 30 minutes. Let cool before cutting into squares.
Yield: 12 bars
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Can I use cottonseed oil instead of coconut oil?
Yes
Excellent delicious recipe, followed exactly
can i use potato starch instead of almond flour?