Show me a bar without grains, rice, flour, oats or soy.
Show me jam without sugar or pectin.
I can’t help but wonder why so few people have questioned why everything has so. many. ingredients. Isn’t anyone curious whether something could taste good without all that extra crap?
Well, I was.
I haven’t been let down yet. I don’t think you will be either.
Did you know there isn’t one single jam recipe that doesn’t call for at least 2 cups of sugar or pectin? I couldn’t find one fruit square recipe that didn’t “need” white sugar, brown sugar, brown rice syrup, granola, rice, flour, baking soda, bla. bla. bla.
So, I made my own.
I used raspberries and blackberries.
And they were the greatest things I’ve ever tasted.
Almond Jamberry Bars:
1 pint raspberries
1 pint blackberries
3 tbs honey
1/2 cup almonds
1/2 cup cashews
1/4 cup maple syrup
1 tbs coconut flakes
Preheat oven to 350 degrees f.
In food processor, process almonds, cashews and maple syrup.
In an 8×8 baking sheet, using 3/4 of nut mixture, press it down firmly into one layer using fingers or rolling pin.
In a pot over medium heat, bring raspberries, blackberries, juice of one lemon and honey to a boil.
Place heat on low and simmer for 15 minutes, stirring frequently.
Mash all the fruit at the end and remove from heat. Let the jam cool for 5 minutes.
Place layer of jam onto layer of nuts.
Sprinkle the remaining nut mixture on the top, adding coconut flakes.
Bake for 25 minutes. Cool for 30 minutes.