Ingredients
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1/2 c. plus 3 Tbsp. vegetable oil
1 1/2 c. date sugar
1/2 c. minus 1 1/2 tsp. water
6 egg whites or 3 extra large eggs
3/4 c. all-purpose flour
1/2 c. well packed unsweetened cocoa powder or unsweetened carob powder
1/2 tsp. salt
1/2 c. chopped nuts
3/4 tsp. baking soda
1 3/4 c. oatmeal flakes
1 c. all-purpose flour
1 c. brown sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 c. melted butter
3/4 c. raspberry preserves
1/2 c. sliced almond
Preparation
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Blend together the first 5 ingredients.
Add the melted butter. Press 2/3 of the mix onto bottom of greased 9-inch square baking pan.
Spread the raspberry preserves over the mix.
Add the almonds to the remaining 1/3 of the original mix and spread over the raspberry; press lightly.
Bake at 375\u00b0 for 25 to 30 minutes or until golden brown.
Cool.
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