Raspberry and oat bars from Ottolenghi - The Cookbook (page 234) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Havemoicy on December 01, 2024

    Made without raspberry jam middle. Used 50g vanilla caster sugar for bottom layer and 60g vanilla caster sugar for top layer of nuts as I generally find his recipes far too sweet any way this was perfection. I omitted the vanilla essence. Best eaten the day it’s made but can last till next days end. 10/10!

  • Rutabaga on October 22, 2018

    These were pretty good, but I think mine were underbaked, as seems to almost always be the case when I make bars. They looked done, and they certainly weren't raw, but in future I would probably bake both the crust and the topping ten minutes longer than called for, and I might increase my oven temperature to 350 F. They were a little too crumby, and I'd also like the nut topping to be better caramelized.

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