Summary: Gluten-free/Dairy-free Alternatives
This recipe is a revamp. Adapted from the Peanut Butter and Jelly bars recipe on The Barefoot Contessa, Ina Gartner’s Food Network show. I de-glutened them, cut the fat in half, cut the sugar in half and reduced the amount of eggs. They are delicious and so much better for you!
1 stick of butter or butter alternative, at room temperature
1/2 cup brown sugar
1/4 cup raw agave nectar
1 teaspoon vanilla
1 egg or equivalent egg replacer
1 cup of crunchy almond butter or sunflower seed butter
1 1/2 cups gluten-free All-purpose Baking Mix from The Pure Pantry
3/4 teaspoon sea salt
3/4 cup of raspberry jam or other fruit jam
1/2 cup dry roasted almonds, coarsely chopped
In a mixer, cream together butter, sugar and agave for 2 minutes. Add vanilla, egg or replacer and almond butter. Mix until well incorporated. With mixer on low speed, add baking mix and stir until just combined. Do not over mix.
Grease a 9 x 9 inch baking pan. Put 2/3 of the mixture in and press it into the bottom. Spread the jam over the dough layer. Add the chopped almonds to the remaining 1/3 of the dough mixture. Mix it together using your hands or a fork. Crumble the dough over the jam layer.
Bake at 350˚ for 30 minutes. Let cool completely for before cutting.