Tammy Hernandez met with Table to Soul Blogger and Cooking Instructor Tiffany Kent in the Jenn-Air kitchen at Standard TV & Appliance in Beaverton. Tiffany is a pro at making healthier versions of sweet treats -- without sacrificing flavor. She showed us how Jenn-Air appliances can make any baking job easier-- especially her husbands's favorite Lemon Raspberry "Love Note" Bars. You'll find the recipe below.
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Lemon Raspberry “Love Note” Bars
By Tiffany Kent
This fresh dessert is perfect for any occasion—and it’s a great way to brighten up any dreary winter day in the Pacific Northwest! The sweet taste of Meyers lemons compliments the tart raspberry filling and almond shortbread crust. Plus, this recipe is easy and quick! All you need is a good oven and stovetop (which you can find at Standard TV & Appliance), some fresh ingredients, and an appetite! These have been called “Love Notes” because they’re sweet and unforgettable they’re the perfect treat as we approach Valentine’s Day!
This dessert fits into paleo, keto, gluten-free, vegan, and dairy-free diets!
This recipe is for an 8x8 or 9x9 pan. With an 8x8 pan, your crust will be a bit more thick.
Almond Shortbread Crust:
- 2 cups fine grain almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoon pure maple syrup
- 1/4 teaspoon sea salt
- Raspberry Lemon Filling:
- 1/2 cup pure maple syrup
- 2 cups of fresh or frozen raspberries
- The juice of two Meyers lemons—or any lemon you prefer
- Optional: add in the zest of a lemon for an extra “zingy” flavor
For The Topping:
- 1 cup walnuts, chopped
- 1/2 cup pecans, chopped
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons pure maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
1.Preheat the oven to 375 degrees F.
2.Combine ingredients for the Almond Shortbread Crust in a mixing bowl until a thick paste forms. I suggest using a rubber spatula, not hand mixer, for this.
3.Place parchment paper on the bottom of an 8x8 or 9x9 pan, or spray with your preferred non-stick spray. Gently press the crust mixture evenly into the pan. Bake for 8-10 minutes, until the edges are just starting to turn golden.
4.While the crust is baking, heat 1/2 cup maple syrup over a medium-high flame and bring to a rolling boil for 2-3 minutes, then reduce the heat to simmer (just below a rolling boil) and add in frozen or fresh raspberries and lemon juice (and zest, optional). Simmer for 10-12 minutes, until the mixture becomes more thick. Then take off of heat and cool in the refrigerator; the mixture will continue to thicken up.
5.After crust is out of the oven and raspberry mixture has cooled, spread the mixture atop of the crust.
6.Combine all ingredients from “crumb” topping in a mixing bowl. Gently spread atop the raspberry and almond mixture and press in. Bake for an additional 12-15 minutes at 375-degrees F. Allow to cool completely when finished baking, then cut into bars to store or serve.
This segment was sponsored by Standard TV & Appliance.