“Simply amazing,†is how Robin Davis, owner of , describes these unique bars that are on her Greensboro, North Carolina, bakery menu all year long. “They are both gluten-free and vegan, which delights many of our customers. We really developed them for this purpose — to provide a wonderful dessert item for people looking for either something vegan, gluten-free or both. If you don’t need a vegan or gluten-free bar, you can also use all-purpose flour and butter instead,†Davis says.
The crust and topping each have the same ingredients in the same amounts with a slightly different technique. Simply measure them out at the same time, but place the crust’s dry ingredients in a food processor bowl and the topping’s dry ingredients in a separate large bowl before proceeding as directed in the instructions.
Set up food processor with knife blade attached. Measure out dry crust ingredients and place in food processor bowl; measure out dry topping ingredients and place in large bowl.
Prepare Crust: Pulse dry ingredients in food processor bowl to combine. Add oil and pulse just until ingredients are moistened.
Spray 8-by-8-inch metal, glass or ceramic baking pan with nonstick cooking spray. Line pan with 2 sheets of parchment paper going in opposite directions so that parchment extents 1 inch over all sides of pan. Spray parchment generously with nonstick cooking spray. Press crust mixture into bottom of pan.
Prepare Topping: Stir dry ingredients until well combined. Drizzle in oil and stir with fork just until a crumble topping is formed, but not a paste.
Spread jam evenly and almost to the edges on top of crust. Sprinkle topping evenly over jam to cover; lightly press topping into jam. Bake 45 to 50 minutes or until edges are golden brown (center may still appear loose). Cool completely on wire rack. Use parchment to lift bar out of pan and onto cutting board. Cut bar in half, then cut each strip into 4 bars. Store bars in airtight container at room temperature up to 5 days.
