Cashew Butter Jam Bars - Phase 3

This is a spin in the classic PBJ that everyone loves- only made with FMD ingredients.

You can use almond butter and chopped almonds in this if you like.

My Vegan Butter works, but you can use a compliant store bought one if you want. 

Use any Phase 3 berries

Cashew Butter Jam Bars
Phase 3
Makes 10 healthy fat servings that are partial grain servings

½ cup Vegan Butter
3/4 cups xylitol or stevia or monk fruit equivalent
1 tsp alcohol free vanilla extract
1 extra-large egg, at room temperature
1 cup Coconut Cashew Butter or raw cashew butter
1 cup sprouted wheat flour
1/2 cup oat flour
1 tsp baking powder
3/4 tsp sea salt
Jam (see below)
1/4 cup raw cashews, chopped

Preheat the oven to 350 degrees.  Grease a 9x9 baking pan. 

Using a stand mixer or a hand held mixer, cream the vegan butter and sweetener on medium speed for 3 minutes. Add the vanilla, egg, and cashew butter and mix until well combined.

In another bowl, stir flours, baking powder, and salt together. Add the flour mix to the wet ingredients and stir to combine. Do not over mix- just incorporate the flours. 

Evenly spread two thirds of the dough in the prepared pan with a spatula. Spread the jam evenly over the dough. Use a spoon and drop bits of remaining dough over the jam- don’t worry if all the jam is not covered. The dough will spread as it bakes. Bake for 35-40 minutes, until golden brown. Check on it half way through and if it is getting too brown, cover loosely with a piece of foil. Remove from oven when done and immediately sprinkle raw chopped cashews on top. Lightly press them into the top. Cool and cut into small squares.


Jam

3/4 cup raspberries or blackberries or blueberries
1 tsp arrowroot
2 tsp cold water
Sweetener to taste

In a sauce pan, smash the berries a bit to break them up. Add sweetener if your fruit is not sweet enough. Bring just to a boil. While waiting for the fruit to come up to temp, mix arrowroot with cold water. Once fruit boils, add arrowroot. Stir and reduce temp to medium. Once the mixture is thick, remove from heat and let cool before spreading over the cashew butter crust.