Bar cookies, like upside down cakes, are ideal for baking in the Sun Oven. There’s no need to fuss with multiple layers and you don’t have to worry about them sliding off the baking sheet.
Raspberry Walnut Bars
(adapted for the Sun Oven from Weight Watchers In On Pot)
2 cups white whole wheat flour
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup finely chopped walnuts
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup fresh raspberries
1 (10-ounce) jar raspberry fruit spread
1/2 cup old-fashioned oats
Set Sun Oven out to preheat. Spray a 9-inch square baking pan with cooking spray.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking soda, and salt. Stir in the walnuts. In a small bowl, beat together the egg and coconut oil. Use your hands to mix the egg mixture into the flour mixture until moist crumbs form. Set aside 1/2 cup of the mixture for the topping. Transfer the remaining mixture to the prepared baking pan and press it into an even layer. Bake in the Sun Oven until just beginning to brown, about 20 minutes. While the crust is baking, mash the raspberries in a small bowl and stir in the fruit spread. In a separate small bowl, mix the oats with the reserved 1/2 cup of the crumb mixture. Remove the crust from the Sun Oven, leave the oven out. Spread the raspberry mixture over the warm crust. Sprinkle the oat mixture evenly over the raspberries. Return the pan to the Sun Oven and bake until bubbly and browned, about 30 minutes. Place the pan on a wire rack to cool completely. Cut into squares.