Apricot Almond Shortbread Bars
Ingredients
Crust & Crumb Topping Dough
-
1
cup
almond flour
-
1
cup
whole wheat flour
-
1
cup
all purpose flour
-
1
teaspoon
baking powder
-
½
cup
brown sugar
-
¾
cup
vegan butter sticks
-
2
tablespoons
plant-based milk
-
¼
cup
slivered almonds
Apricot Filling
-
¾
cup
orange juice
-
2
tablespoons
cornstarch
-
4
cups
fresh apricots
-
½
cup
raspberry jam
Instructions
- Preheat the oven to 350°F.
- Mix the almond flour, whole wheat flour, all-purpose flour, baking powder, and brown sugar with an electric mixer.
- Add the vegan butter chunks and mix until well combined, then add the plant-based milk to form a smooth dough.
- Line a 9 x 13-inch baking dish with parchment paper and press the dough (reserving 1 cup for topping) into the bottom to form an even crust.
- Par-bake the crust in the oven for 20 minutes.
- While the crust is baking, prepare the filling by whisking the orange juice and cornstarch in a pot until smooth, then add the quartered apricots and cook on medium heat until thickened.
- Spread the apricot filling over the par-baked crust and dollop raspberry jam over it.
- Mix slivered almonds into the reserved dough and sprinkle it over the filling.
- Bake the assembled bars in the oven until golden and firm, about 25-30 minutes.
- Allow to cool for about 15 minutes before slicing into squares.
Nutrition Facts (estimated)
Servings
12
Calories
335
Total fat
17g
Total carbohydrates
42g
Total protein
6g
Sodium
168mg
Cholesterol
0mg
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