2/3 c Arrowhead Mills® Organic Old-Fashioned Oatmeal
1/2 c Arrowhead Mills® Whole Grain Pastry Flour
1 Tbsp Hain Pure Foods® Turbinado or Organic Sugar
1 tsp ground cinnamon
1/4 tsp baking soda
2 Tbsp Hain Pure Foods® Canola Oil
2-3 Tbsp plain yogurt
1/3 c mini semisweet chocolate morsels (optional)
1/4 c raspberry all-fruit spread
3/4 tsp almond extract
2-1/2 c raspberries
2 Tbsp sliced almonds
Preheat the oven to 375°F. Coat a baking sheet with cooking spray.
In a medium bowl, combine the oats, flour, sugar, cinnamon, and baking soda. Stir in the oil and 2 tablespoons of yogurt to make a soft, slightly sticky dough. If the dough is too stiff, add the remaining 1 tablespoon yogurt.
Place the dough on the prepared baking sheet and, using lightly oiled hands, pat evenly into a 10" circle. Place a 9" cake pan right side up on the dough and trace around the bottom of the pan with a sharp knife, being careful
only to score the surface of the dough. With your fingers, push up and pinch the dough around the outside of the pan to make a 9" crust with a rim 1/4" high. Remove the cake pan. Bake for 12 minutes on the baking sheet. Scatter the chocolate chips (if using) evenly over the surface of the crust and bake until the chocolate is melted and the crust is firm and golden, 3 to 4 minutes more. Remove from the oven and spread the chocolate over the crust to make an even layer. Set aside to cool.
In a small, microwaveable bowl, combine the all-fruit spread and almond extract. Microwave on high power for 10 to 15 seconds, or until melted. Brush a generous tablespoon evenly over the crust. Arrange the raspberries evenly over the crust. Brush the remaining spread evenly over the berries, making sure to get some of the spread between the berries to secure them. Sprinkle with the almonds.
Refrigerate for at least 30 minutes, or until the spread has jelled.
Makes 8 servings
Per serving: 138 cal, 3 g pro, 21 g carb, 5 g fat, 0 g sat fat, 0 mg chol, 4
g fiber, 43 mg sodium