Raspberry Scotch Squares

SaskFlax.com ©2014

When cool cut into 6 rows lengthwise and crosswise.

Ingredients:

• 1 cup (250 mL) all purpose flour
• 1/2 cup (125 mL) ground flaxseed
• 1 tsp (5 mL) baking powder
• 3/4 cup (175 mL) lightly packed brown sugar
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) butter or margarine
• 1 1/2 cups (375 mL) rolled oat
• 2 Tbsp (30 mL) whole flaxseed
• 1 cup (250 mL) raspberry jam
• 1/3 cup (75 mL) flaked natural almond

Instructions:

1. Preheat oven to 375 °F (190 °C).
2. 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.
3. Press 2/3 of crumb mixture into a 13 x 9 inch (33 x 23 cm) pan that has been lightly sprayed with a nonstick cooking spray. Spread with jam.
4. Add almonds to remaining crumbs and sprinkle over jam.  Pat lightly.
5. Bake 30 to 35 minutes or until golden. Remove to cooling rack. When cool cut into 6 rows lengthwise and crosswise.

Yield:  18 servings

Serving Size:  2 squares each. Each contains 1 Tbsp (15 mL) of flax.