I realize it's been quite a while since I posted a new recipe to the blog! I apologize, but in between getting ready for baby #2 and life with a crazy toddler I haven't had much free time for trying new recipes and such. I heard a quote that having a 2 year old is like having a blender without a lid. I'm finding that to be true.
I'm nearing the end of my pregnancy...about 2 more months to go! I'm trying to make and freeze plenty of meals and goodies ahead of time since we can't really do much ordering out b/c of C's allergies. It'll be interesting to see if our next one has any sort of allergies or eczema. I pray that he doesn't, or if he does at least that he has the same allergies as C or else I'll go crazy!
I found this recipe on pinterest, but made a couple of tweaks to it and it turned out really good! Enjoy!
Egg and Nut Free Raspberry Cookie Bar
1 cup white whole wheat flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup rolled oats
1/4 cup organic grade b maple syrup or honey
1/2 cup butter, softened
3/4 cup jam (I used raspberry)
Preheat the oven to 350. Grease an 8-inch glass baking dish with butter or coconut oil. Combine flour, baking soda, salt, and oats in a dish with a wire whisk. Cut butter in little pieces and mix in either with a fork, pastry blender or your hands. Add maple syrup or honey and combine.
Press about 2 cups of the mixture into the glass baking dish to form a crust. Spread jam on the crust and then sprinkle the remaining flour mixture on top. Bake at 350 for about 35 minutes. Cool, slice into bars and enjoy!
