Strawberry Oatmeal Bars
This recipe was not designed to be dairy free, but I adapted it and I think it turned out great!
Here is the original recipe, but I've amended it enough to re-write it below the link. I exchanged some of the Earth Balance for Sunflower Seed Butter, slightly lowered the sugar content, and added some Whole Wheat Flour in place of All purpose Flour. I also used somewhere around 6-7 oz of jam rather than 10-12. I used homemade jam and I think any jam (including any flavor) would work.
Also, I've always found it hard in recipes such as these to "shred" the butter and have it evenly distribute throughout the dish. I ended up putting all of the ingredients into my breadmaker and letting it mix them together. I think it can be done by had, but especially with the addition of sunflower seed butter to the mix having the breadmaker do the work made things a little easier.
Finally, this recipe called for a 9x13 pan. I used a 9x9 instead, lined with parchment paper.
4 Tbsp Sunflower Seed Butter
1 1/2 sticks Earth Balance Sticks
3/4 cup All Purpose Flour
3/4 cup Whole Wheat Flour
1 1/2 cups oats (I used quick oats)
3/4 cup brown sugar
1 teas baking powder
1/2 teas salt
One 10-12 oz jar of preserves (any flavor)
1. Preheat the over to 350 degrees. Prepare your pan (9x13 or 9x9) with non-stick spray or parchment paper.
2. Mix together all ingredients except the preserves. Press half of the mixture into the prepared pan. Then, spread your preserves. Finally, spread the other half of the mixture over the top of the preserves.
3. Bake until light brown, 30 to 40 minutes. Let cool completely, then cut into squares.