Making my own bars has been something I’ve wanted to do for quite a long time now. For some reason I just never got around to it. Thinking it would be hard and that they wouldn’t turn out the way I’d like. Finally, I was inspired by a mother in one of my birth circles who would continuously be bringing different kinds of bars over for our get togethers. They were simple amazing and I knew I had to make some of my own. So combining some of her advice and some of my own research online I created my own recipe for some yummy oatmeal jam bars.
Oatmeal Jam Bars
2 cups unbleached all purpose flour
1 cup whole wheat flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup coconut butter, softened
2 eggs (I like to use fresh ducks eggs if possible!)
1/2 tsp almond extract
1 1/2 cups oatmeal
1 1/2 cups jam ( I used strawberry and homemade is best!)
Combine all ingredients except jam in a large mixing bowl till mixture resembles coarse crumbs. Press half of mixture in greased 13×9 inch pan; spread jam. Sprinkle rest of mixture on top. Bake at 375 degrees for 35 minutes or until golden brown. Cool, cut into bars and voila! Serves about 3 dozen bars.
Side note; adding shredded coconut to the crust is also a delicious add on, we simply did not have any left in the pantry today. Next time we will be sure to add some coconut!
Hope you enjoy!
As promised, I attempted to make the no knead bread yet again. This time I used all spelt flour, and half a teaspoon of active dry yeast as opposed to a quarter of a teaspoon. The dough was so pretty and smelt so great. The actual bread? Well that came out looking a little crispy. Next time I think I won’t bake the bread for as long after the cover is removed. I’ve been doing that for 15 minutes as suggested but I’m guessing my oven might be a bit hotter than 500 degrees. I also don’t have the proper pot for baking this in, so the bread seems to spread out a bit wider than I’d like it. I will have to go in search of a good bread making pot and see if it doesn’t help the bread rise a bit more instead of spreading.
As for the taste? Delicious! The rye version from last night was so tasty and worked perfectly with all the cheese that everyone brought! Like today’s loaf, it was a bit crispy on the outside and we were all joking about the brick of a loaf I had brought… but to my delight the inside was fluffy and soft. I will definitely be making this bread a lot and hopefully with the right baking device i’ll finally get the shape i’m looking for!
Come this time of year I just can’t wait to start baking all sorts of delicious fall goodies, especially those made with pumpkin. So yesterday we gathered all of our ingrediants and got to baking some pumpkin bread and pumpkin apple muffins.
I used the same recipe for both the bread and the muffins, only I added apples to the muffins. So be aware that this recipe yeilds three loaf pans of bread or one loaf of bread and 24 muffins.
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
2 cups white sugar or 1 cup honey
2 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. But if you want to make the pumpkin apple muffins as well only get one loaf pan ready and save the rest of the batter for the muffins!
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
**For the pumpkin apple muffins simply add two small apples, peeled and cubed. Pore batter into greased muffin trays and bake at 350 degrees F (175 degrees C) for 20 minutes.