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Almond Raspberry Bars

Hi Everyone,

It’s been a good Friday!  Work was great and I got a surprise from my Boss!  We have off on Monday for Presidents Day.  We never get that day off but our building is closed so it means no work.  Woohoo!  Three day weekend and it wasn’t even planned.  I love those type of surprises.

Then I got an e-mail from Daily Buzz and my Chocolate Almond Nut Butter made the top 9 list!  That made me so happy and proud.  If you want to check the recipe out go here.

When I came home from work I wasn’t feeling like doing kickboxing and since it was so nice out I jogged 3 miles.  I know for a lot of you runners it doesn’t sound like much, but for me it’s a big deal.  I did it in 35 minutes.  It felt so nice to just get out there and go.  I have to say I am getting out of shape, my legs are sore.  So it’s a good thing I did it.

For today’s recipe I made Almond Raspberry Bars.  I love-making bar cookies, there so easy and there pretty too.  I made these a few weeks ago, and looking at the picture I wish I had more.  I got this recipe from the Realistic Nutritionist.  I didn’t realize until I pulled my notes out, that these are her recipe.  It seems I have been making a lot of goodies from The Realistic Nutritionist lately, more coming this week.  I’m really trying to be better when it comes to my treats and snacks, but it’s hard.  So check out the Realistic Nutritionist if you want healthy treats and meals!

I changed the recipe up a little to make it even more healthy for me, since I tend to eat more then one bar, I’ll eat like 3 or 4. I’m horrible.  I make these for portion control, but that doesn’t seem to work for me.  This bar is made with fresh raspberries and raspberry preserves.  If you like a sweeter bar, I recommend adding more sugar to the recipe.

Almond raspberry bars – adapted from The Realistic Nutritonist


1 cups whole wheat pastry flour

1 cup oat flour (process oats in a found processor until ground)

1/3 cup brown sugar

1/2 teaspoon pumpkin pie spice (can sub in cinnamon)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup almond meal (I bought it at Trader Joe’s)

1 large egg

1/4 cup oil (canola or vegetable works)

3/4 cup fresh raspberries

1/2 cup low sugar raspberry preserves

Additional almonds for garnish


Preheat oven to 350F.

Grease an 8 x 8 inch baking dish with cooking spray and set aside

Whisk flour, ground oats, brown sugar, pumpkin pie spice, baking soda, almond meal and salt together.

Add egg and oil and mix well until a wet, moist crumble forms. Save at least 1/2 cup. Press crumble into the bottom of the baking dish until an even layer forms.

Bake for 10 minutes or until crust begins to brown a little.

Meanwhile, mash fresh raspberries and raspberry preserves together. When crust is done baking yet still warm pour fruit over it.

Cover with remaining 1/2 cup of crumble. Garnish with additional almonds and bake for 18 minutes, or until fruit is bubbly.

Serving Size: 16 – 2″ pieces

Calories per bar:  116, Fat:  4.7,  Cholesterol:  0,  Sodium:  83,  Potassium:  36,  Carbs:  17,  Fiber:  2.1,  Sugar: 6.5,  Protein:  2.2

Well my friends, it’s a short post tonight.  I need to head to Trader Joe’s before they close. I am completely out of milk and yogurt and if I don’t have milk in the morning for my coffee, I’ll be one crabby camper.  However I guess I could walk to Starbucks, but nah!  I’ll want coffee as soon as I get up!  🙂

I hope everyone has a great weekend and a wonderful Saturday.  I’m giving you a tip today, get out there and do something for yourself.  Wither it is taking time to read a book, play on the computer or make yourself a special treat, just do it!  Your worth it and you’ll be happy and so will the people around you!  Enjoy!!


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