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Raspberry Scottish Shortbread ( Vegan!)

  • 16servings
  • 45minutes
  • 130calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6
MineralsSelenium, Natrium, Chromium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2/3 cup whole wheat pastry flour (all-purpose is fine)

  2. 1/2 teaspoon salt

  3. 3 cups quick-cooking oatmeal

  4. 2/3 cup cold-pressed oil

  5. 1/2 cup maple syrup

  6. 2 teaspoons vanilla

  7. 1/2 cup raspberry jam (any flavor is yummy and I use the whole jar!)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350.

  2. Sift the flour and salt(I just put them in a bowl and mix I'm not a sifter).

  3. Add the oil to the dry ingredients and mix well.

  4. Add the maple syrup and vanilla and mix thoroughly.

  5. Lightly oil a 9x9 pan. Cover bottom with half the batter, pressing it firmly into place with fingers.

  6. Spread the jam evenly over the batter to cover(I find it helps to mix jam first) Loosely cover with remaining batterPress gently and bake for 35 minutes. Let cool 15 minutes(If you can wait).

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