For the dough mix ground almonds, oats and all other dry ingredients in a mixing bowl. Add the margarine and rub it into the flour with your fingers. Knead until you have a smooth dough. Roll into a ball and wrap in plastic foil. Place in the fridge for 1 hour. 

In the meantime prepare the jam. Place frozen raspberries, coconut blossom sugar and ground chia seeds in a small pot. Bring to a boil and let simmer until you have a smooth thick jam. Take off heat and keep aside to cool.

Preheat oven to 170°C/340F and line a cookie sheet with baking parchment. 

Roll out the dough into a rectangle, between two sheets of baking parchment. Spread the cooled raspberry jam on top. Using the bottom sheet of baking parchment for help, roll up the dough in a long roll. Refrigerate again for 10 minutes. 

Cut into about 25 pieces. Place onto the cookie sheet and bake for about 20 minutes. Take out and leave to cool on a wire rack.