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ALMOND AND RASPBERRY TORT
1 cup oat flakes, blended to breadcrumb consistency
1 cup almonds, blended to breadcrumb consistency
1-1/2 cups whole wheat pastry flour
1/2 cup corn oil
1/2 cup maple syrup
1/2 teaspoon vanilla essence
1/2 jar raspberry jam
Blend all wet ingredients together until thick. Mix together the dry
ingredients in a bowl and stir in the wet mix. Mix thoroughly. Press
into lightly oiled tart dish. Spread raspberry jam on top. Bake in
medium oven for 15-20 minutes. Allow to cool; slice and serve. |
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