I was tasked with bringing the dessert to a dinner party tonight – a request I don’t mind fulfilling in the least! (smile) The catch, however, is that it had to be something yummy without dairy or eggs. I’ve been
thinking dreaming about these lovely fruity jam bars for a while now so I decided to see what I could do about tweaking the recipe for this evening. Now if you can’t use butter that pretty much leaves shortening or oil, depending on what you’re trying to bake. While researching the pros and cons of my options, I came across this recipe over at Crisco that was perfect! Same general idea, but altered for those special diets. And I must say, after the obligatory sampling, these do not disappoint!!
- 1/2 teaspoon almond extract
- 2 teaspoons water
- 6 tablespoons canola oil
- 1/8 teaspoon salt
- 1/4 cup firmly packed brown sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup raspberry preserves (or preserves of your choice, just make sure they’re high quality)
- 1/2 cup chopped almonds
- 1/4 cup brown sugar
- 2 tablespoons canola oil
Preheat oven to 350 degrees. Line the bottom and sides of an 8×8-inch pan with parchment paper (foil will work too), making sure the paper extends over the edges of the pan. Coat the paper lightly with a non-stick cooking spray.
Combine flour, brown sugar, and salt until mixed. Add oil, water, and almond extract. Combine ingredients with a fork until the mixture resembles coarse crumbs. Press evenly into the bottom of the pan. Bake for 15 minutes.
Spread the preserves evenly over warm crust (note that these are a bit more difficult to spread if cold, so bring to room temperature or heat slightly). Mix almonds, brown sugar, and oil until the mixture resembles coarse crumbs. Sprinkle over the top of the preserves. Bake for 20 minutes.
Allow the bars to cool completely. Using the parchment paper, lift out of pan. Cut into bars. Store in refrigerator.