No Bake Almond Butter Strawberry Jam Breakfast Bars Food

NO-BAKE ALMOND BUTTER + STRAWBERRY JAM BREAKFAST BARS

Steps:

• Line a 9x9-inch square pan with parchment paper or use a 9x9-inch silicon pan.
• In a small bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken.
• Add the almonds and rolled oats to a food processor and process for 15 to 20 seconds, or until a coarse meal forms.
• Then, add the flaxseed mixture, almond butter, dates, coconut sugar, and sea salt, and process for 2 to 3 minutes, or until the mixture begins to clump together and hold its form against the wall of the food processor. It should be sticky enough that it holds together well when pressed between your fingers but is able to easily crumble back to its original form. If it isn't sticking together when pressed, add more pitted dates, 1 at a time, and continue to process until it holds together as described.
• Scoop the crust mixture into the lined pan and use your hands to press it evenly into the bottom. Then, use the back of a large metal spatula (see above photos) to press and firmly compact into a smooth, even surface.
• Freeze for 30 minutes to set.
• Meanwhile, prepare the strawberry jam. In a medium saucepan, stir together the frozen strawberries, water, and maple syrup over medium heat. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 12 minutes, or until the strawberries begin to break down into a sauce, stirring occasionally. If needed, reduce the heat to low during the last few minutes of cooking to prevent scorching.
• Turn off the heat and use the back of a fork to thoroughly mash any remaining pieces of fruit. Then, stir in the ground chia seed, turn the heat on low, and cook for another 1 to 2 minutes, or until it begins to thicken, stirring constantly. Remove the pan from the heat and transfer to the refrigerator for 5 to 10 minutes to cool slightly**. Set aside.
• While the strawberry jam is simmering, make the crumble topping. Add the almonds to a food processor and process for 1 minute, or until ground into a fine meal.
• Transfer to a small mixing bowl and add the rolled oats, coconut sugar, almond butter, and sea salt. Use the back of a fork to mash the almond butter into the other ingredients until thoroughly combined into medium-size crumbles (see above photos).
• Spoon the strawberry jam over the crust and use a spatula to gently smooth into an even layer. Then, sprinkle the crumble topping evenly over the surface and use a spatula to gently pat the topping down to compact it a bit.
• Freeze for 1 hour, or until set well enough to slice.
• Grasp the edges of the parchment paper and carefully lift the entire bar out of the pan (see ***notes for tips if using a silicon pan). Place on a cutting board and slice into 12 to 16 bars.
• Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.

ALMOND AND STRAWBERRY JAM BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on 2 sides for gripping and removing the bars after baking.
• Beat the butter, sugar, egg and egg yolk in a medium bowl with a hand mixer until light and fluffy, about 2 minutes.
• Add the baking powder, salt and almond extract and mix on low. Slowly incorporate the flour just until the batter comes together. Press two-thirds of the batter onto the bottom of the pan, reserving the remaining batter.
• Stir together the jam and amaretto in a small bowl. Spread the fruit mixture over the batter, leaving a 1/2-inch border. Mix the slivered almonds into the reserved batter and crumble it on top. It will not cover all the jam, but it will spread during cooking.
• Bake the bars until the jam is bubbly and the topping turns golden brown, about 35 minutes. Cool the bars in the pan on a rack. Use the parchment to lift the whole thing from the pan and cut it into 12 squares.