Raspberry Scottish Shortbread ( Vegan!)
photo by Xanthia
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
16 bars
- Serves:
- 16
ingredients
- 2⁄3 cup whole wheat pastry flour (all-purpose is fine)
- 1⁄2 teaspoon salt
- 3 cups quick-cooking oatmeal
- 2⁄3 cup cold-pressed oil
- 1⁄2 cup maple syrup
- 2 teaspoons vanilla
- 1⁄2 cup raspberry jam (any flavor is yummy and I use the whole jar!)
directions
- Preheat the oven to 350.
- Sift the flour and salt(I just put them in a bowl and mix I'm not a sifter).
- Add the oil to the dry ingredients and mix well.
- Add the maple syrup and vanilla and mix thoroughly.
- Lightly oil a 9x9 pan. Cover bottom with half the batter, pressing it firmly into place with fingers.
- Spread the jam evenly over the batter to cover(I find it helps to mix jam first) Loosely cover with remaining batterPress gently and bake for 35 minutes. Let cool 15 minutes(If you can wait).
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Reviews
-
This is really good and really easy! I was suprised that the maple syrup handled all the sugary sweetness needed but it did. I also just busted open a jar of jam and didn't measure when I was filling the jam layer. This would really be great with any type of jam I used sugar free raspberry, therefore it was perfect for my diabetic father inlaw!
RECIPE SUBMITTED BY
I have been a vegetarian since the age of 14 and a vegan since 18. My kids are vegetarians and my husband is mostly veg but not quite because he eats fish. I am an artist that works mostly with oil paints, but also mixed media-very contemporary,