Sunday, November 2, 2014

Fruity Oaty Bars (Almond Butter and Jelly Bars)

DH insists on calling these Fruity Oaty Bars after the commercial in Serenity. I introduced them at church as simply Almond Butter and Jelly Bars. I don't think we have many Browncoats in our class...


Based off of Oh She Glows's Raspberry Chia Seed Jam Oat Crumble Squares

This was a slightly panicked creation when a Honey Nut Apple Cake was a spectacular fail. Lesson learned, only make one fundamental change in a recipe at a time, not 5. I made a couple changes here but they were much smaller (premade jam, added a dash of honey, used almond butter and vegan butter instead of brown rice syrup and coconut oil, a few measurements were slightly changed.) I needed something to go right that day - my Bears lost, recipe failed, didn't make either of the Howl-o-ween events we planned on going to, my sinuses starting draining the middle of my run making it impossible to breathe, and my previous go-to trouser pattern has completely the wrong curve for my now-much-fitter body. These bars made the day much better.

You Need:

2 cups fruit preserves/jam, as low sugar as you can find (I used Spreadable Fruit Cherry, fig would be delicious)
2 T coarsely ground chia seed
6 T water
1 stick butter or butter substitute
130g natural almond butter (close to one ingredient as possible, sub other nut butter as desired)
1/3 cup maple syrup (A or B Grade)
3 T honey (use very full 1/2 cup syrup if you do not eat honey)
2 t vanilla extract
1 t baking soda
1 scant t table salt
224 g almond flour (2 cups)
5 cups rolled oats
1 heaping cup oat flour

1. Preheat oven to 350
2. Line casserole dish (9 x 18) with parchment paper with a lip to lift out later
3. Mix the water and chia grounds and let sit for 5-10 minutes until congealed
4. Add in all liquid or semi-liquid ingredients and mix.
5. Slowly add dry ingredients. Add more almond butter or honey to bind if it isn't sticky, and it should be fairly sticky.
6. Spoon 2/3 of the mixture onto the parchment paper and try to smooth out. Smoosh it with a pastry roller or your hands.
7. Spoon the jam on top and spread.
8. Top with the crumbled remaining 1/3 of the oat mixture.
9. Bake for 25-30 minutes, tent with foil if needed to stop browning.
10. Cool in pan for another 30 minutes
11. Use the parchment paper to carefully lift the bars out and cool completely on wire racks before cutting into bars. While warm there is some flexibility in the bars when you pull it out.
12. Store in fridge/away from heat (or crumble over yogurt or ice cream)

These are delicious straight out of the freezer.

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