Recipe adapted from Giada De Laurentiis. [Recipe makes 24 bars].
This week's dessert is a great one to add to your collection due to its versatility. The oat mixture is a fool-proof recipe, which lets you be creative with the filling. I used to make this all the time with blueberry jam, but recently tried out the combination of orange marmalade and dried cranberries and was excited with the result. They're great on their own, but if you really want to indulge, serve these warm with a big scoop of plant-based vanilla ice cream!
INGREDIENTS:
13-ounces jam*
1/3 cup diced dried fruit*
1 tablespoon ground flaxseed
3 tablespoons water
236 grams (~1 3/4 cups) all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
198 grams (~1 cup) organic brown sugar
140 grams (~1 3/4) cups old-fashioned oats
114 ounces (~1 cup) coarsely chopped walnuts
1 cup (2 sticks or 16 tablespoons) vegan butter, melted and cooled
1 teaspoon vanilla extract
*Personalize this recipe with your favorite fruit flavors. For the picture above, we used orange marmalade and dried cranberries. Other options include blueberry jam with dried blueberries, or apricot jam with dried apricots.
DIRECTIONS:
Preheat the oven to 350° F. Also, combine the ground flaxseed and water in a small bowl, and transfer to the refrigerator to set up into a flax-egg.
In a medium bowl, combine the jam and dried fruit; reserve.
For the crust, sift the flour, cinnamon, and baking soda into a large mixing bowl. Then add the salt, brown sugar, oats, and walnuts. Whisk to combine. Then add the melted butter, vanilla, and flax-egg. Stir to combine with a rubber spatula.
Transfer half of the mixture to a 9-inch by 13-inch pan, and press down with your fingers for the bottom layer. Then spread the fruit filling evenly over the bottom layer. Lastly, crumble the remaining half of oat-mixture on top. Bake for 30 to 35 minutes, or until nicely browned on top.
Let cool for at least an hour before slicing and serving.
0 comments