Raspberry Scotch Squares

Source:   |  Category: Baking, Whole Flaxseed, Ground Flaxseed

When cool cut into 6 rows lengthwise and crosswise.


  • 1 cup (250 mL) all purpose flour
  • 1/2 cup (125 mL) ground flaxseed
  • 1 tsp (5 mL) baking powder
  • 3/4 cup (175 mL) lightly packed brown sugar
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter or margarine
  • 1 1/2 cups (375 mL) rolled oat
  • 2 Tbsp (30 mL) whole flaxseed
  • 1 cup (250 mL) raspberry jam
  • 1/3 cup (75 mL) flaked natural almond
1 cup all purpose flour1/2 cup ground flaxseed1 tsp baking powder3/4 cup lightly packed brown sugar1/4 tsp salt1/2 cup butter or margarine1 1/2 cups rolled oat2 Tbsp whole flaxseed1 cup raspberry jam1/3 cup flaked natural almond


  1. Preheat oven to 375 °F (190 °C).
  2. In a medium bowl, combine flour, ground flax, brown sugar, baking powder and salt.  Stir well. Add butter, cut in with a knife into smaller pieces then with finger rub butter into dry mixture until crumbly. Stir in oats and flaxseed.
  3. Press 2/3 of crumb mixture into a 13 x 9 inch (33 x 23 cm) pan that has been lightly sprayed with a nonstick cooking spray. Spread with jam.
  4. Add almonds to remaining crumbs and sprinkle over jam.  Pat lightly.
  5. Bake 30 to 35 minutes or until golden. Remove to cooling rack. When cool cut into 6 rows lengthwise and crosswise.

Yield:  18 servings

Serving Size:  2 squares each. Each contains 1 Tbsp (15 mL) of flax.

Nutritional Analysis

Total Fat2 g
Cholesterol0 mg
Carbohydrates37 g
Fiber3 g
Protein5 g
Sodium127 mg
Potassium165 mg

< Back to main Recipes page