Blueberry Jam And Hazelnut Bars Food

HEALTHIER BLUEBERRY JAM BARS

Steps:

• Set your oven to 350 degrees. Line an 8X8 inch baking pan with parchment paper.
• In a small pot, melt the butter and coconut oil. Pour the honey into the pot.
• In a large mixing bowl, add the rolled oats, all purpose flour, sugar, and sea salt. Pour the melted butter into the bowl (keep the pot handy) and mix well. Set aside 1 cup of the mix and pour the rest into the prepared baking pan. Press down firmly to create the crust.
• In the same pot used for the butter, add all the blueberry jam ingredients. Bring to a boil over high heat, then reduce the heat to low. Simmer for 2 minutes, or until the jam thickens. It won't be as thick as jam from your fridge. Pour the jam over the crust and sprinkle the top with the remaining oats you set aside.
• Bake in your oven for 40 minutes.
• Let the Blueberry Jam Bars cool in the pan then remove them with the parchment paper and cut into 12-16 bars.

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.

BLUEBERRY HAZELNUT FRANGIPANE TART

Steps:

• Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
• Filling: Preheat the oven to 375 degrees F.
• In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell.
• Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.
• In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.

BLUEBERRY JAM

Steps:

• Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes. , Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well. , Pour into jars or plastic containers; store in the refrigerator up to three weeks.