The shopping list: rolled oats, oat flour, honey, butter, 1 package frozen raspberries, 1 lemon, sliced almonds, palm sugar (or brown sugar)

Preheat the oven to 350° Butter a 9 x 13″ baking dish. Line with parchment paper making sure that the paper runs up the sides of the pan. Butter the parchment paper.


In a mixing bowl, combine:
1 cup oat flour
2 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

In a small bowl, melt together:
3/4 cup butter
1/3 cup honey

Stir honey and butter into the dry ingredients. Press the mixture into the prepared baking dish. Bake for 20 minutes or until golden brown.


In a mixing bowl, combine:
1 lb. fresh or thawed raspberries
zest and juice from 1 lemon
1/4 cup palm sugar
2 tablespoons melted butter
1/2 teaspoon cinnamon
2 tablespoons oat flour

Spread the filling over the crust. Top with:
1 cup sliced almonds

Melt together:
2 tablespoons butter
2 tablespoons maple syrup

Drizzle butter mixture over the almonds. Bake at 350° for 30 minutes. Cool, cut and serve.