GOOD TO THE LAST CRUMB

Hello, again.
Before continuing reading, I must warn you that there are a couple mighty tempting pictures below.

Now that we got that out of the way, I have a very delicious and not so bad for you treat, raspberry crumb bars. I tweaked this recipe a bit to what I had in my pantry and they came out pretty spiffy if I do say so myself.

So heres what you need:

• 4 tablespoons coconut oil 
• 1 cup flour (I used almond flour)
• 1 cup walnuts (I used pecans)
• 1/2 cup brown sugar (I used coconut palm sugar)
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/3 cup raspberry jam (You could totally use whatever kind you have) 

Basically you zip everything but the raspberry jam into your food processor until its all combined. After that press 3/4 of the crust into a 8 inch baking pan lined with parchment paper or foil (make sure you spray the foil) and bake at 350 for 10-15 minutes. 

After that wait until the crust is cooled down and spread a healthy layer of your favorite jam on top, if you are feeling really creative you could smash up some fresh raspberries or put in some blueberries. Crumble the remaining crust that you put aside on top and pop back into the oven for another 10-12 minutes. 

THEN EAT THEM ALL IN ONE SITTING. At least thats the only way I know how to do it.