Wednesday, June 9, 2010

Barley n' Jam Crumble Bars

If you're looking for an instant-gratification-sugar-fix, this isn't the recipe.  They take about 2 hours start to finish, but they are sooooo worth it.  MaMa was sweeping up crumbs behind me, because they do live up to their name - they crumble.  MaMa says these bars are so delectable that she doesn't mind sweeping up the mess I make.  :)

We're inching closer and closer to the launch of our Whole Grain Flours!  Keep checking the side bar and you'll see them listed there when we're ready.  They'll be milled to order, so they'll be about as fresh as you can get without going and buying an expensive mill.  We've been working with the flours (as you can tell by the recipes we've been posting) for about a month now and we couldn't be happier with the way they are performing in the kitchen.  We're excited for you to try them!


1/2 c Joseph's Grainery Barley Flour
1 c all purpose flour
1/3 c brown sugar
1/4 tsp salt
1 stick butter, melted and cooled
1 tsp vanilla
1 1/2 c jam (we used raspberry)

1 c old fashioned oats
3 Tbsp brown sugar
1/4 c Joseph's Grainery Barley Flour
3 Tbsp Sugar
1 tsp salt
3/4 stick butter, melted & cooled

Directions:  Preheat the oven to 275 degrees.  Lightly grease a 9x9 baking dish.  In a large bowl combine the flours, sugar and salt for the bottom layer of the bars.  Then add the melted butter and vanilla.  Stir.  Press the dough into the bottom of the pan.  Place the pan in the freezer for 30 minutes.

Meanwhile, place all of the ingredients, except the butter, for the crumble in your food processor.  Process for about 5 seconds.  Pour the mixture into a bowl and add the butter.  Stir with your hands so you create a crumbly mix.  Set aside.

Bake the frozen shortbread for 50 minutes at 275 degrees.  After that increase the oven temperature to 350 degrees.  Spread the jam over the short bread and then top with the crumble mixture.  Bake for an additional 50 minutes at 350 degrees.

This recipe was adapted from the original found in Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce.


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