Jam Bars #recipe

Jam Bars 

1/2 cup/110g unsalted butter or coconut oil (vegan!), at room temperature

1/3 cup/85g smooth almond butter

2 Tbsp brown rice syrup or maple syrup

1 1/2 cups/150g rolled oats

1 cup/120g almond flour

1 cup/120g oat flour

6 Tbsp/90g granulated sugar

1 tsp baking powder

1 1/2 teaspoons kosher salt 

1/2 tsp almond extract

1/2 tsp ground cinnamon

1 cup plus 2 Tbsp/340g jam (I used Bonne Maman Raspberry)

1 tsp lemon juice

Pinch of sea salt

sliced almonds (optional)

Preheat the oven to 350°F/180°C. Line a 9 by 13-inch/23 by 33cm baking pan with parchment paper. Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.

Add the rolled oats, almond flour, oat flour, sugar, baking powder, salt, vanilla and almond extracts, and cinnamon to the butter mixture and stir until a soft dough forms. Divide the dough into thirds. Press two-thirds of the dough into the bottom of the prepared pan and reserve the remaining one-third for the topping.

Stir together the jam, lemon juice, and salt and then spread the mixture evenly over the bottom crust.

Crumble the remaining one-third dough over the jam filling. Optional: I scattered some sliced almond on top.

Bake the jam bars until golden brown around the edges, about 35 minutes (push it a little bit, you don’t want them pale). Let the pastry cool completely in the pan on a wire rack before cutting into bars.

The jam bars will keep, well wrapped, at room temperature for up to 4 days (or in the fridge, which is kind of nice too).

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