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Strawberry Jam Bars

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Dairy-free, gluten-free Strawberry Jam Bars are definitely brunch-level and dessert-level vibes. But let’s not kid ourselves. They could also double (or triple?) as a breakfast bar, too. Made with a cookie dough-flavored base, and then layered with strawberry jam and pecans, they are a delicious sweet treat that also happens to be family-favorite recipe! {Paleo}

Ingredients

Scale

VANILLA-FLAVORED BARS

Dry ingredients:

  • 1 1/2 cups gluten-free baking flour
  • 1/4 teaspoon gluten-free baking powder

Wet ingredients:

  • 1/2 cup allergen-friendly butter, softened
  • 2/3 cup granulated sugar or monkfruit sweetener
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional

Mix-ins:

  • 2/3 cup strawberry jam
  • 1/2 cup pecans, chopped

CINNAMON-FLAVORED BARS

Dry ingredients:

  • 1 1/2 cups gluten-free baking flour
  • 1/4 teaspoon gluten-free baking powder
  • 1/2 – 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Wet ingredients:

  • 1/2 cup allergen-friendly butter, softened
  • 2/3 cup granulated sugar or monkfruit sweetener
  • 1 egg
  • 1 tablespoon agave nectar or maple syrup

Mix-ins:

  • 2/3 cup strawberry jam
  • 1/2 cup pecans, chopped

 

Instructions

Vanilla-flavored bars:

  1. Set oven to 350 degrees. Grease a 9×9 baking dish and line it with parchment paper. Set aside.
  2. In a medium-sized mixing bowl, cream the butter on LOW until smooth. Then add the granulated sugar (or monkfruit sweetener) and cream until blended. Next, add the egg and vanilla and blend until combined. If desired, add a splash of almond extract. Finally, gradually add the dry ingredients to the wet ingredients and blend on a LOW to MEDIUM speed.
  3. Chill dough in the refrigerator for about 20-30 minutes, or until the dough is firm enough to handle. Spread enough dough in the parchment-line dish to cover the bottom. This will be approximately 2/3 – 3/4 of the batter. Press the dough into place and spread the strawberry jam over the top.
  4. Stir the chopped pecans into the remaining dough. Sprinkle the remaining pecan-dough mixture over the top of the strawberry jam. Bake for 25-30 minutes. Remove from oven and let cool several minutes before serving.
  5. Store in an airtight container at room temperature for 2-3 days.

Cinnamon-flavored bars:

  1. Set oven to 350 degrees. Grease a 9×9 baking dish and line it with parchment paper. Set aside. 
  2. In a medium-sized mixing bowl, cream the butter on LOW until smooth. Then add the granulated sugar (or monkfruit sweetener) and cream until blended. Next, add the egg and agave nectar. Finally, gradually add the dry ingredients to the wet ingredients and blend on a LOW to MEDIUM speed. 
  3. Spread enough dough in the parchment-line dish to cover the bottom. This will be approximately 2/3 – 3/4 of the batter. Press the dough into place and spread the strawberry jam over the top. 
  4. Stir the chopped pecans into the remaining dough. Sprinkle the remaining pecan-dough mixture over the top of the strawberry jam. Bake for 20-25 minutes. Remove from oven and let cool several minutes before serving. 
  5. Store in an airtight container at room temperature for 2-3 days.

    Find it online: https://www.spiritedandthensome.com/strawberry-jam-bars-recipe/