Coconut Jam Squares

Did I mention I have a new ‘canning’ pantry?  The teens think I may be going overboard with my jarring this year but I think they’re wrong.  Today Jojo made it a point to count them.

61 jars so far. Actually 60 after this dessert.

Coconut Jam Squares

1 1/2 cups whole wheat flour

1 cup oat flour

1/2 cup coconut flour

2 tsp baking powder

1 tsp salt

3 cups whole oats

2 cups brown sugar (next time I would try only 1 cup)

3/4 cups chilled butter cut into small cubes

3/4 cups chilled coconut oil cut into small chunks

2 cups fruit jam (any jam will do next time I will try 3 cups)

1 cup shredded unsweetened coconut

directions

Add everything up to the brown sugar into a large bowl. Mix well and then add the butter and coconut.

Using a food processor, your hands or a pastry blender, cut the oils in until you have a lumpy mixture approx the size of peas.  Pour into an ungreased 9 X 13″ baking dish minus 2 cups.  Press firmly covering the bottom of the baking dish and spread 2 (or 3) cups of jam over it.  Add the coconut to the remaining crust and sprinkle over the jam.

Bake at 350 degrees until the crust browns approx 30 minutes.

*This is a rich, buttery crust and makes a lot of squares.  You could make it vegan by swapping all the butter with cold coconut oil.

*Flours can be substituted for all white or whole wheat. Non gluten mixes would also work.

*all butter can replace the coconut oil or vice versa.