Brown Butter Jam Bars

by autumn on April 24, 2011

I’m in clean out the pantry mode. By pantry, I mean that little space underneath my IKEA dresser where I keep my home canned treats. As I’ve mentioned before, I came to canning somewhat late in the season last year, so I don’t have that much jam to use up. Still, visions of perfect little strawberries make me want as many empty, fillable jars as possible ASAP. As far a neurosis go, it’s not a bad one to have.

I realized recently that when I make something from another blog, even if it’s great (like these are!) I tend not to share it here. I also realized recently that this is silly! Inspiration (and buttery treats) should be passed around.

I am always happy to find recipes like this one that are almost gluten-free. Head on over to Elsie Marley for the original and you’ll see what I mean. The base is mostly almond flour and oats (of course I use gluten-free ones).

To make the bars gluten-free, I subbed a cup of Bob’s Red Mill All Purpose gluten-free flour and 1/2 t xanthan gum for the cup of flour that the original recipe calls for. Use whatever gluten-free all purpose blend you have on hand, as long as it doesn’t have baking soda or powder. Other than that, I followed the recipe to the letter and used up a jar of my peach lavender jam from last summer. These are unbelievably easy and are definitely going into my regular treat rotation.

 

 

About 

Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 2 comments… read them below or add one }

1 Jude March 5, 2014 at 1:43 am

Thanks so much for the wonderful sounding gluten free jam bars. I have many, many jars of jam or jelly as I make lots of preserves. I have some local blackberry jam so I think I will use it.
I live on Vancouver Island, in B. C. Canada.
Cheers, Jude

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2 autumn March 10, 2014 at 10:33 pm

Thanks, Jude. These are easy and really good.

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