Preheat oven to 350 degrees.
In a bowl, combine flaxseed and four cups of water, let hydrate. Set aside.
In a food processor, pulse almonds until you have a sand like texture. Be careful not to over process (or you'll end up with almond butter!).
Add oats and pulse again. Add flour and baking soda and pulse until well mixed.
In a separate large bowl, mix the oil, maple syrup, vanilla, and drained flaxseed. Fold in almond, oat mixture. Mix well (the batter will remain sticky.)
Using a square pan, layer in 3/4 of the mix, pressing with both hands until firm. Cover with raspberry jam and layer with final 1/4 of the mix.
Bake for about 20-25 minutes until the top is firm and golden brown.