Raspberry Breakfast Bars

Recipe courtesy of SavoryGains Ingredients Crumble Topping: • 2 Tbsp all-purpose flour • 2 Tbsp Clean Simple Eats vanilla protein powder • 1/2 cup Quaker Protein Old-Fashioned Oats • 1/4 cup brown sugar Swerve • 4 Tbsp cold unsalted butter, cubed • Pinch of salt Batter Dry Ingredients: • 3/4 cup all-purpose flour • 3/4 cup King Arthur Keto Wheat Flour Blend • 3 tsp sugar-free raspberry Jell-O powder • 1 tsp baking powder • 1/2 tsp salt Add to Dry: • 11/2 cups frozen raspberries Wet Ingredients: • 1/2 cup blended cottage cheese • 1/4 cup unsweetened applesauce • 1/2 cup Fairlife milk • 1 tsp vanilla extract • 2 eggs Directions: 1. Mix all dry ingredients for the crumble first. 2. Add cold, cubed butter. 3. Press and pinch the butter into the dry mix until crumbly. • Keep the butter cold. Warm butter = paste. Cold butter = crumble. 4. Set aside. 5. Preheat oven to 350°F. Line or grease an 8x8 pan. 6. Whisk batter dry ingredients together. 7. Stir frozen raspberries into the dry mix. 8. Add all wet ingredients and mix just until combined. 9. Spread batter evenly in pan. 10. Sprinkle crumble topping evenly over batter. 11. Bake 35-40 minutes, until the center is set and a toothpick comes out clean (time varies by pan and oven). 12. Cool completely, then cut into 9 equal 122 g bars. F7 C17.5 P12.5