Serves: 5
Total Calories: 1,368
Yield: 12-16 Bars

Rolled Maple Sugar Cookies (Note: Be sure to reduce both the oat flour and the barley flour by 2 Tbsp each and skip the 1 hour of chilling)
1 1/2 cups oats
1 cup raspberry all fruit jam
1/4 cup maple sugar
1 teaspoon cinnamon

Place rack in bottom third of oven and preheat to 350 degrees. Make Rolled Maple Sugar Cookie dough (see note in the right-hand column). Add 1 cup oats to dough, and use hands to knead in com pletely. Remove 1/2 cup of this dough and set aside for later. Place remain der of dough in a greased and lightly floured 9 x 13-inch or 8.5 x 12-inch baking pan. Use fingers to press down all over into a thin crust, about 1/4 inch thick. Spread raspberry jam evenly in a thin layer over the dough. In mixing bowl, combine remaining 1/2 cup dough with remain ing 1/2 cup oats, the maple sugar, and the cinnamon. Use fingers to break up into a crumble. Sprinkle evenly over jam layer. Bake 25 to 30 minutes until golden brown and jam is bubbling up around the edges. Remove from oven and let cool about 10 minutes before slicing into bars. Let cool completely before removing from pan to allow them to set.

Nutritional Facts:

Serves: 5
Total Calories: 1,368
Calories from Fat: 929

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Old-Fashioned Oatmeal Cookies
Rolled Maple Sugar Cookies
Chocolate Chip Cookie Bars
Raspberry Streusel Bars