|Raspberries/Cranberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen)|
|Cornstarch||1 Tablespoon, mixed with 1/4 cup water|
|Water||1⁄4 Cup (4 tbs)|
|Stevia baking formula/10 packets stevia||1⁄4 Cup (4 tbs) (Krisda)|
|Spelt flour/Whole wheat flour||1⁄2 Cup (8 tbs)|
|Vanilla whey protein powder||1⁄2 Cup (8 tbs) (Or Unflavored)|
|Dark brown sugar/Sucanat||1⁄4 Cup (4 tbs)|
|Stevia baking formula/10 packets stevia||1⁄4 Cup (4 tbs)|
|Non hydrogenated margarine/Butter||1⁄2 Cup (8 tbs) (Earth Balance)|
|Quick oats||1 Cup (16 tbs)|
Preheat oven to 350 degrees. In a medium sized pot over medium heat, add raspberries, stevia & 1/2 cup water and bring to a simmer. Cook for 10-15 minutes on low-medium heat until raspberries break and has reduced down a bit. Can mash the raspberries with a fork to break them down a bit. When almost done, mix cornstarch with 1/4 cup water and add to raspberry mixture. Stir, then remove from heat.
In a bowl, mix together all the crust ingredients and mix with hands. Place half the mixture into an 8×8 square pan and press down firmly (should cover the entire bottom). Once the raspberry mixture has cooled a bit, spread on top evenly. Then sprinkle the other half of the crust mixture on top, spreading evenly. Press down lightly. Bake for 25 minutes or until browned on top. Remove from oven, COOL COMPLETELY, then cut into 16 squares.