by marta serda
1 cup whole wheat or spelt flour
1 cup rolled oats
1/4 cup maple syrup
1/2 cup Miyako’s vegan butter
1 jar raspberry jam
1/4 cup roasted and crushed almonds
1/4 tsp salt
1/4 tsp baking soda
Preheat oven to 350 degrees and oil a baking pan. Mix dry ingredients together in a mixing bowl. Melt vegan butter and use hands to work into dry mixture. Mix in maple syrup to a crumble consistency. Place half of the mixture in oiled baking pan and carefully spread jam on top. Place rest of mixture on top of jam. Sprinkle almonds and Bake for 35 minutes or until browned. Allow to cool and cut into bars.