Ingredients
- 4 tablespoons coconut oil (hardened)
- 1 cup flour (whole wheat, spelt, or gf oat flour)
- 1 cup walnuts
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (or so) raspberry jam
Instructions
- Preheat oven to 350 and prepare a 5x7 baking dish (or equivalent size) with parchment paper.
- In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand.
- Take ¾ of the crumbly mix and press it into the bottom of the pan. Bake the bottom crust for 10-15 minutes or until the edges turn lightly golden brown. Remove from the oven and let cool.
- If necessary - add a tiny bit of water to the remaining crumbly mix (which will be your topping), and mix it gently with your hands so it forms thicker crumbles.
- When your crust is cool to the touch, spread a layer of raspberry jam, and crumble on the topping. Bake for an additional 10-12 minutes.
- Let cool, carefully lift out parchment and slice.