My Baking: Peach Jam Bars

I found the original for this recipe on the Loveless Cafe website. I made these bars with assorted different jams. A great way to use up a jar of preserves, any flavor. I had peach, blackberry and blueberry. I used all three - in different sections of the pan. So easy and so delicious. Easy to make if you have a food processor. If not, you have to make the crumb part with your hands or a pastry cutter.

My son adores these, as does my friend and her family who I shared a few with. A great idea for a Bake Sale. Easy and these will fly out-the-door!

See my notes for my changes. My son is allergic to oats and the base of the recipe was oats. I have found, with much testing, that other "rolled" grains work really well in place of the oats. Also he is allergic to eggs so these are perfect because there are no eggs! So if your child is gluten-intolerant and egg-intolerant, this is the recipe for you.

Peach Jam Bars

1/2 cup barley flakes*

1/2 cup kamut flakes*

1 cup all purpose flour

1/2 cup spelt flour**

1 cup firmly packed brown sugar

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 cup chopped pumpkin seeds***

1/2 lb cold, unsalted butter, cut into cubes

3/4 cup peach preserves****

Preheat oven to 375 degrees F. Combine barley, kamut, flours, brown sugar, cinnamon, baking soda and pumpkin seeds in a food processor. With machine on, throw in the butter cubes, until the mix forms crumbs. Reserve 1-1/2 cups of the crumb mixture and place the rest in a buttered 9x13 baking pan. Bake for 20 minutes or until golden. When done, spread the preserves over the crust. Top with reserved crumbs. Return pan to the oven. Bake for another 20 minutes until golden brown. Cool completely on a wire rack. Cut after they have cooled completely.

Risa’s notes:

*original recipe calls for 1 cup rolled oats

**original recipe calls for 1.5 cups all purpose flour

***original recipe calls for pecans

****original recipe calls for any flavor of Loveless Café Preserves

Yield: 24 bars

Source: Loveless Café website

Posted by RisaG 5/19/12