Raspberry Coconut Squares
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ cups sweetened coconut
  • 1½ cups all purpose flour
  • 2 tablespoons flax seed meal
  • 2 tablespoons oat bran
  • ¾ cup light brown sugar, packed
  • 1 teaspoon salt
  • 1 cup cold unsalted butter
  • ½ cup rolled oats
  • 1 cup raspberry jam, at room temperature
Instructions
  1. Heat oven to 350 degrees and line a baking pan (9x13 inch) with parchment paper that hangs a little over the two longer sides.
  2. Combine flour, flax, bran, sugar, salt and all but 2 tablespoons of butter in a food processor and mix until the ingredients begin to look like wet sand. You can also use a pastry blender for this. Add the oats and coconut and blend till combined.
  3. Add all but about 1 and ½ cups of the mixture to the pan and using your fingers, press the mixture into an even layer.
  4. Spread the jam over top, crumble the remaining dough on top of the jam and finally crumble the remaining 2 tablespoons of butter over top. (Note: take your time to spread the jam and I would recommend using an offset spatula)
  5. Bake for about 35 minutes or until the bars are golden brown. Cool and then pulling on parchment paper lift the bars and set on a cutting board. Cut into small squares and serve.
  6. These bars will keep well for 4 to 5 days in an air tight container.
Recipe by Swine + Wine at https://www.swineandwine.ca/baking-the-early-days/