Let freedom ring!
And by freedom, I mean the freedom that I felt upon finishing my chem final yesterday.
Then, to top it off, I walked outside to a 4th of July decorated corridor filled with students playing carnival games and feasting on the delicious smoked barbecue that hit the tip of my nose the second I touched the concrete.
I am so proud to be an American.
To live in a land where I can do what I want.
Well, you know, to an extent 🙂
The thing that I love most about the fourth of July is well…just about everything.
From the fireworks to the burgers, and then…to the dessert.
Nothing says the fourth of July like a double scoop of homemade vanilla Bluebell ice cream with some sort of warm fruit crisp.
It’s all about the crust, people.
I’m definitely a crust person.
Just give me the pie, but take out the filling and I’ll just eat a plate of crust please.
Graham cracker crust is mahhhhhh fave.
But then there is jam.
I am a jam kind of person.
I could slather a good jam on just about anything.
Especially when it’s made locally.
Revival Market knows their jams.
I just had to have a jar of their blackberry preserves.
If you’ve ever had blackberries picked fresh off their bushes at the peak of blackberry season…you know my joy.
I was privileged to live down the street from some family friends who would bring us a barrel each time blackberry season hit.
I smashed banged a crust and some blackberry jam together.
We will call these blackberry jam bars.
Just think of a really, really, ridiculously good crispy, yet delicate pie crust (this one’s made with olive oil, y’all)
slathered with a sweet blackberry jam.
Heaven on earth.
They just happen to be vegan, paleo, and gluten-free.
You love me.
- ½ c. extra-virgin olive oil
- ¼ c. coconut sugar
- 1 t. pure vanilla extract
- ⅓ c. + ¼ c. almond meal
- ⅓ c. coconut flour
- ½ t. baking powder
- 1 c. blackberry preserves
- coconut butter, for serving
- Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
- In a large bowl, whisk together the evoo, coconut sugar, and vanilla.
- Stir in the almond meal, coconut flour, and baking powder.
- Press the crust mixture into the prepared pan.
- Place the preserves in a microwave safe bowl and microwave for 10-15 second or until slightly melted.
- Spread the preserves evenly over the crust.
- Bake for 25-30 minutes or until the crust is slightly golden and the jam begins to bubble.
- Let cool completely, slice into even squares, and serve with a drizzle of melted coconut butter.
Nutritional Facts: Calories: 140, Total Fat: 1.4g, Total Carb: 9.9g, Sugars: 1.5g, Protein: 1.8g