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    Home / Recipes / Recipes / Desserts

    PB & J Crumb Bars

    May 10, 2011 · Leave a Comment

    PB & J Crumb Bars
    Desserts

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    Ingredients

    ½ cup shortening
    ⅔ cup granulated sugar
    1 cup nut butter (peanut butter, soynut butter, almond butter, sunflower seed butter, etc.)
    1 egg or egg replacer equivalent*
    1 teaspoon vanilla extract
    1¼ cup plus 2 tablespoon gluten-free all purpose flour, divided**
    1 teaspoon baking powder
    ¾ teaspoon xanthan gum
    about ¾ cup strawberry jam

    Directions

    1.  Preheat the oven to 350 degrees F.  Line an 8x8 square pan with foil and grease, leaving some overhang so the bars are easy to remove from the pan.
    2.  Cream sugar and shortening until light and fluffy, about 1 minute on medium speed using a stand mixer.  Add nut butter, egg, and vanilla and continue to mix until combined.
    3.  In a separate bowl, whisk 1 ¼ cup of flour, baking powder, and xanthan gum.
    4.  Add the flour mixture to the creamed dough and continue mixing until combined.
    5.  Press about ⅔ of the dough into the pan, flattening it so that the surface is smooth.  Spread jam on top of dough.
    6.  Beat remaining ⅓ of dough with 1 to 2 tablespoon flour to achieve a crumbly texture.  Sprinkle crumb topping evenly over the jam.
    7.  Bake for 40 minutes in the preheated oven and let cool before slicing.

    *egg replacer options: 1 tablespoon ground flaxseed mixed with 3 tablespoon water, ¼ cup applesauce, or ¼ cup yogurt

    Recipe Entry from Eat Well Event Recipe Contest 2011
    Submitted by: Samantha Lee

    « Cherry-Almond Chocolate Chunk Cookies (GFCF & Vegan)
    Zucchini Latkes (Pancakes) »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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