I don’t have words for this one.  When I was baking these it smelled like buttery raspberry pie…  Needless to say this has NO butter but tastes JUST as good.  I’ve been getting a lot of my recipes from another blog – Love and Lemons – ah-mazing.  Usually I take their recipes and tweak them a bit to what I have available and always add protein, but this one is straight from them!  Trust me – you will not be disappointed!!! Ingredients

• 4 tablespoons coconut oil (hardened)
• 1 cup flour (whole wheat, spelt, or gf oat flour)
• 1 cup walnuts
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/3 cup (or so) raspberry jam

Instructions

1. Preheat oven to 350 and prepare a 5×7 baking dish (or equivalent size) with parchment paper.
2. In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand.
3. Take 3/4 of the crumbly mix and press it into the bottom of the pan. Bake the bottom crust for 10-15 minutes or until the edges turn lightly golden brown. Remove from the oven and let cool.
4. If necessary – add a tiny bit of water to the remaining crumbly mix (which will be your topping), and mix it gently with your hands so it forms thicker crumbles.
5. When your crust is cool to the touch, spread a layer of raspberry jam, and crumble on the topping. Bake for an additional 10-12 minutes.
6. Let cool, carefully lift out parchment and slice.