Preparation:
1. Preheat the oven to 375°F/190°C/ Gas Mark 5. Lightly grease an 8-inch square baking pan and set aside.
2. In a large bowl, whisk together Tulia Apple Cinnamon Supersnack with the coconut oil, apple cider vinegar, lemon zest, vanilla, and maple syrup until smooth.
3. In another bowl, combine oats, flour, baking powder, and cinnamon; add to the wet ingredients and mix well, then divide the dough into 3 parts.
4. Lightly press 2 parts of the dough onto the base of the baking pan and spread with the raspberry jam. Crumble the remaining dough on top and sprinkle with walnuts.
5. Bake for 20-25 minutes or until golden. Transfer the pan onto a wire rack and let cool.
6. Cut the bake into squares or bars, serve, and enjoy!
7. Will keep for up to 3 days.
