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Almond butter base
Preheat oven to 350°F and place rack in center. Grease an 8-inch square pan and line the bottom with parchment paper, leaving it hanging on each side.
In a large bowl, using an electric mixer, beat coconut oil, almond butter, maple syrup, eggs, mashed bananas, vanilla, salt, ginger and cinnamon until well blended.
Using a spatula, stir in the oats and almond powder and mix well. Spread the mixture in the pan and let sit for 5 minutes.
Raspberry mixture
In a plate, mash 1 1/2 cups (375 mL) of the raspberries with a fork. Add raspberry jam and mix well. Set aside.
Assemblage
Pour the raspberry mixture on top of the almond butter base.
Drizzle remaining almond butter and sprinkle top with remaining raspberries.
Bake for 35 minutes. Let cool completely on a rack before removing from pan. Cut into 16 squares.
Source : K pour Katrine
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