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.
That’s why I decided to make oatmeal without oats and cereal without grains.
And that’s why I made pancakes and muffins and bread without wheat flour.
Milkshakes without dairy and cookies without sugar.
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.
Honey.
Lemons.
Coconut flakes.
Almonds.
Maple Syrup.
and
Cashews.
That’s all.
And they were the greatest things I’ve ever tasted.
Almond Jamberry Bars:
1 pint raspberries
1 pint blackberries
1 lemon
3 tbs honey
1/2 cup almonds
1/2 cup cashews
1/4 cup maple syrup
1 tbs coconut flakes
Directions:
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.
11 comments :
These look so good! Going to run out and get the ingredients this evening.
Question, did you use raw almonds and cashews or roasted, salted, etc?
Raw, unsalted almonds. Raw, unsalted cashews! Hope you enjoy them!!
Thanks! I figured but wanted to double-check.
I love this idea – perfect for summer snacking. I’m sure these would be delish with some sparkling wine!
Mmm.. I want sparkling wine now.
i love cashews so much, mmkay?? making these this weekend, but with blueberries instead of blackberries probs.
Made them, and they were DELICIOUS. I’m in love. Annnnd….I’ll be making them again this weekend.
Awesome!! So glad. I want to try them with different jam flavors… coming soon!
Just made these! I had to modify a little as I didn’t have any cashews on hand. I used sunflower seeds and flax seeds instead. I didn’t have enough nuts to make the topping, so I just used coconut flakes/flax seed meal instead. Also, instead of honey I used coconut nectar. They turned out reaaallllly yummy. my hubby loves em too! They cooled on the rack, but now are in the fridge to set.
can’t wait to cut em and eat em tomorrow!
I <3 blackberry season.. seattle is infested with bushes of freeeeee blackberries!
Soooo making these!!! I didn’t know that pectin was a no-no..Could you please tell me why?…I always made my freezer jam with it…thinking it to be innocuous and “safe” as a thickening agent. Have I been wrong all of these years?..Thanks for a gorgeous recipe!!!
Donna – I’m really not sure if it’s a clean ingredient or not, I just tend to stay away from things that I can’t source. Like Pectin? Where dies that come from? I don’t know, so I don’t eat it.