Raspberry-Pecan-Oat Bars

• 12 oz. fresh or frozen raspberries
• ¼ cup orange juice
• ½ cup honey
• pinch of salt

• 1 cup butter (to make dairy free use virgin coconut oil or canola oil)
• ¾ cup rice flour
• ¼ teaspoon baking soda
• ¼ teaspoon xanthum gum
• 1 ½ cups rolled oats
• ¾ teaspoon cinnamon
• ½ cup honey
• 1 cup chopped pecans

1. Put raspberries, honey, juice and salt in a pot over a medium heat until the berries start to disintegrate into the juice and honey. Reduce heat to a simmer and continue to cook the berries until the liquid is reduced by half; about 20 minutes; set aside to cool.
2. Preheat oven to 350 degrees.
3. Coat a 9 x 7 x 3 glass or ceramic baking pan with cooking spray or butter.
4. Put all the ingredients for the bar, except the nuts, in a food processor. Pulse until the butter has been incorporated into the dry ingredients. Add the nuts and pulse to combine only.
5. Reserve ½ cup of this mixture for the topping.
6. Press the remainder of the oat mixture into the baking pan.
7. Pour the raspberry mixture over the oatmeal mixture then top with the reserved oatmeal mixture.
8. Bake for about 45 minutes – 1 hour until golden brown. Cool completely then cut into 12 bars.
9. Dust with a bit of confectioners’ sugar before serving. (optional)