1 cup all purpose flour (250 mL)
1/2 cup ground flaxseed (125 mL)
1 tsp. baking powder (5 mL)
3/4 cup lightly packed brown sugar (175 mL)
1/4 tsp. salt (1 mL)
1/2 cup butter or margarine (125 mL)
1 1/2 cups rolled oats (375 mL)
2 tbsp. whole flaxseed (25 mL)
1 cup raspberry jam (250 mL)
1/3 cup flaked natural almonds (75 mL)
Preheat oven to 190° C (375° F).
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.
Press 2/3 of crumb mixture into a 33 x 23 cm (13 x 9 inch) pan that has been lightly sprayed with a nonstick cooking spray.
Spread with jam.
Add almonds to remaining crumbs and sprinkle over jam. Pat lightly.
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