I had 2 cups of raspberries that needed to be used ASAP. They were a little passed their prime. This is the recipe I came up with to use those not so pretty raspberries, yet still taste oh so good.
- 2 c fresh raspberries, divided in half
- 1/2 c water
- 2 tbsp maple syrup
- 1 lemon zested, 1/2 the lemon juiced
- 1 tsp cornstarch/arrowroot
In a small saucepan add 1 c of the raspberries, water and maple syrup. bring to a boil and then reduce heat to a simmer. Frequently stir raspberry mixture. Reduce raspberry mixture to half the volume. Set aside to cool.
Add lemon zest to raspberry mixture.
Combine lemon juice and cornstarch to make a slurry. Gently fold fresh raspberries in to cornstarch mixture. Set aside.
- 1 1/2c rolled oats
- 1 c Gluten-Free All-Purpose Flour Blend
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 1/3 c almond butter
- 1/2 c maple syrup
- 1 flax egg
Combine all ingredients into a food processor and mix until well combined.
Preheat oven to 350 degrees.
Line a pie pan or 8×8 baking dish with parchment paper.
Press half the oat mixture into the baking dish.
Spread raspberries onto crust. Pour raspberry sauce mixture onto raspberries in an even layer.
Sprinkle remaining oat mixture on top of raspberry filling.
Bake for 20-25 minutes, until the topping is golden.
Note: I used 1 tbsp of ground flaxseed with 3 tbsp of sparkling water to make flax egg.