Wheat-Free Apricot Jam Bars

I just returned from Martha's Vineyard where I had the most delicious gluten-free apricot jam bar! I was in heaven and determined to learn how to make it! Here's what I made yesterday and I'm very happy about the results! The bottom of the bar is a shortbread and the topping is the same dough with some extra bits added. I think next time I will add some shredded coconut to the topping as well! Enjoy!

Ingredients:

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1/2 cup sifted confectioner's sugar
• 1 cup barley flour
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup Bob's Red Mill Gluten Free All Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped walnuts
• 3/4 cup apricot jam

Directions:

1. Preheat oven to 375°. Grease a 9- by 9-inch baking pan with butter

2. In a mixing bowl or electric mixer, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix.

3. Turn out the dough onto a piece of waxed paper. Wrapping your hands around the paper, press the dough into a ball. 

4. Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Let cool slightly.

5. Add the oats and nuts to the reserved dough in the bowl and gently mix the ingredients together with your hands so that the mixture becomes crumbly.

6. Spread the jam on the baked shortbread, even if it's still warm.

7. Cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan to cool.

8. While the shortbread is still slightly warm, cut it into squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula. 

Adapted from: http://spoonful.com/recipes/raspberry-crumble-bars