Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray and line with parchment paper.
Place mixed nuts on baking sheet and roast in oven 5 to 7 minutes, until a light golden brown. Let cool and then coarsely chop.
In a large bowl, whisk the nut flour with the rolled oats, monkfruit sweetener, brown sugar, salt, baking soda, and toasted nuts. Stir in the melted butter until the oat mixture is thoroughly combined.
Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with raspberry jam. Sprinkle the jam with the remaining oat mixture. Bake bars for 35 to 45 minutes, rotating the pan halfway through baking. Let cool completely before cutting into squares.
It’s time to decode decanting—an easy way to help your bottle of clean wine taste its best. But why does your wine need oxygen, and what type of container should you use? Our Master Sommelier is on hand to answer all these questions and more!