Strawberry Basil Jam Bars

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Crust

1 1/2 cups gluten-free rolled oats

1 cup almond flour

2/3 cup coconut sugar

1/2 cup butter, diced

Pinch of salt

​Strawberry-Basil Chia Jam

1 lb fresh strawberries, chopped

Juice from ½ lemon

2 tablespoons chia seeds

2-3 tablespoons maple syrup (depending on acidity of strawberries and lemon)

7-8 basil leaves, thinly shredded

 

Preheat an oven to 350 degrees.

Add the oats, almond flour, sugar, butter, and salt to a mixing bowl. Use your hands to work the butter into the flour, sugar, and oats until it is well combined and forms a dough like consistency.

Press 2/3 of the crumb-crust mixture into a 8×8 pan lined with parchment paper. Bake the crust for 15 minutes, remove from the oven, and set aside.

While the crust is baking add strawberries and lemon juice to a medium pot over low-medium heat. Cook, partially covered until fruit begins to breakdown and become syrupy (5-10 mins).

Remove from the heat. Mash the strawberries with a potato masher until any large pieces are broken up. Add chia seeds, maple syrup and basil leaves and stir well.  Taste for sweetness and adjust if necessary. Let cool to room temperature, stirring a couple more times as it cools.

Spread the strawberry jam over the crust with a spatula.. Sprinkle the remaining crumb topping evenly over the jam. Let the bars bake at 350 degrees for 25-30 minutes until the jam is bubbly around the edges and the top is golden brown.

Let the bars come to a complete cool. Slice into squares and enjoy.