Are you looking for an allergy friendly, high-protein breakfast bar? These are amazing for morning breakfast (or anytime!) made with all kinds a high-protein ingredients you'll love.
45 - 60
25 - 30
For the crust & topping:
cups gluten free oats (we suggest Organic Purity Protocol)
g or 1 1/2 cups ARTISAN BLEND
or ORIGINAL BLEND: BETTER BATTER GLUTEN FREE FLOUR
cup light brown sugar or maple sugar
cup hemp seeds or sunflower seeds (to add protein and nutrition)
a pinch of salt
cup vegan butter or butter, melted
tablespoons hot water
tablespoon vanilla extract
For the filling:
cups or 16 oz raspberry jam (I used homemade) or use your favorite jam
In a bowl, mix all dry ingredients together for the crust.
Stir in the melted butter, vanilla, and hot water. Mix well. The crust will be crumbly.
Set aside 1 1/2 cup of the crust mixture.
Line a 9 x 9 baking pan with parchment paper and preheat oven to 350 degrees F.
Pour crust mixture into pan and press into the bottom.
Spread jam into pan on top of crust mixture.
Take remaining crust mixture that was set aside, and spread crumbles across top of jam mixture.
Bake at 350 degrees F for approximately 25 to 30 minutes or until golden brown.
Remove from oven and cool completely in the pan before removing. Once cooled, cut into 12 servings. (I actually put the pan in the freezer so that it would cool off faster!) Enjoy!