You know what I love about summer? Nothing in Arizona. Well... not the life-sucking death-heat of the Sonora desert or the way my albino (remember the Albino on Princess Bride?) skin that turns bright pink the second I walk out of my house. I can tell you that there are days when I think I will burst into flame the second I walk pass the portal of my front door. Yes...I'm violently sucked into a brilliant vortex of white light and space aliens. "Take me to your leader Albino-Scum!"... I'm pretty sure I've watched too much of the Twilight Zone...and X-Files. I also randomly imagine hairy long-nailed monsters on the wings of my airplane when I travel. Just for the record. I don't like window seats. I do however love those tiny bags of peanuts. They're so cute.
There is a perk to living in the
I use my homemade cake mix and the evil-delicious blueberry confection known affectionately by me as Spiced Blueberry Amaretto Jam. You don't have to make your own homemade cake mix or jam. I'm not checking your cupboards. You make what works for you. One box of regular cake mix will work. I also use all natural granular erythritol instead of sugar in most of my baking. It is zero calorie and no carb. It's great for diabetics and for those watching their sugar.
Chef Tess 6 Grain Jam Crumble Bars
4 c homemade cake mix (or 1 box store bought)
1 c granulated sugar (or all natural granular erythritol )
2 c 6 grain rolled cereal
¼ c whole flax seed
½ c brown sugar
1 c melted butter (no substitutions on flavor)
2 c unsweetened jam (I used Spiced Blueberry Amaretto Jam)
Directions: Pre-heat oven to 350 degrees. Yes. These can be baked in a solar oven. Pre-heat it to 350. That will take about 15 minutes. In a large bowl combine all ingredients except the jam. The mixture will be thick. Reserve 1 ½ cup for the topping. Using fingertips press the remaining mixture into the bottom of a 9 by 13 inch pan so it reaches all sides.
Pinch off pieces of the reserved mixture and scatter over the jam.
Bake until light brown and bubbling, 35-40 minutes. It will take 45-55 minutes in a solar oven. Allow to cool 30 minutes before cutting.
If you don't wait for them to cool before you cut them, they will just fall apart in mounds of hot buttery delicate grain-confection laced with jam. It's really hard to resist at that point but...ya know. Do what you want. I'm not checking your closets either.
Yield 24 bars. Let's be honest. It makes 6 bars for a teenage boy. There you go.
Always My Very Best,
Your Friend Chef Tess