| Rasberry Scotch Squares |
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1 cup all-purpose flour
1/2 cup ground flaxseed 3/4 cup lightly packed brown sugar 1 tsp baking powder 1/4 tsp salt 1/2 cup butter or margarine 1 & 1/2 cups rolled oats 2 Tbsp whole flaxseed 1 cup raspberry jam 1/3 cup flaked natural almonds Preheat oven to 375°. In a medium bowl combine flour, ground flax, brown sugar, baking powder and salt. Stir well. Add butter cut in with a knife into smaller pieces then with finger rub butter into dry mixture until crumbly. Stir in oats and flaxseed. Press 2/3 of crumb mixture into a 13 x 9 pan that has been lightly sprayed with a nonstick cooking spray. Spread with jam. Add almonds to remaining crumbs and sprinkle over jam. Pat lightly. Bake 30 to 35 minutes or until golden brown. Remove to a cooling rack. When cool cut into 6 rows lengthwise and crosswise. Makes 18 servings - 2 squares each. |
