Rasberry Scotch Squares Print
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.
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