Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam
In a medium bowl, combine the oats, flour, almonds, salt, cinnamon
and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk until
very well combined. Pour into the oat mixture and combine well.
About halfway through the mixing it will become much easier if you
use your hands.
Scoop half of the dough into the bottom of a 9-inch glass pie dish
and smooth it out, going up the side a little bit, to make a smooth
layer. If the dough is too sticky to work with, wet your hands and
use them to press it in.
Spread the jam evenly over the dough in the pie dish. Then use
your hands to very gently distribute the remaining dough over the
the jam. In some places the jam might squish up over the top of
this new layer of dough, but that is OK.
Microcook, uncovered, at full power (100%) until the dough feels
dry to the touch, about 5 minutes. The raspberry jam will be bubbly
and very runny, but let it cool completely before cutting into bars
and it will be fine.
Makes 12 bars.

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