Recipe: Jam Bar July — The Hippie

I was born in Berkeley, so I have a soft spot in my heart for all things hippie. I can tie-dye like a boss, I know my way around a natural foods store, and I am most comfortable barefoot or wearing Birkenstocks. When G and I were in college, we played on a coed intramural volleyball team he swears I wore a tie-dye t-shirt to every single game. Even my cooking style leans a little earthy. I love oatmeal for breakfast, and I would happily eat salad everyday for lunch, although it doesn’t always happen. When I started thinking about different kinds of jam bars to make for Jam Bar July, I knew there should be one called The Hippie. I wanted to reimagine the Fig Newton, to create a fig jam bar that didn’t taste quite so… healthy. They’re still jam bars, after all, and I think they should feel like a little treat.

The Hippie: Reimagined Fig Newtons

Makes 9 squares

½ cup/65g all-purpose flour

½ cup/55g whole-wheat flour

1 cup/90g rolled oats

¼ tsp fine sea salt

½ cup/115g unsalted butter, at room temperature

½ cup packed/105g brown sugar

1 tsp vanilla extract

¾ cup/240g fig jam

¼ cup/20g sliced almonds

Preheat the oven to 350°F. Butter an 8-inch square baking dish.

In a large bowl, mix together the all-purpose flour, whole-wheat flour, oats, and salt.

In another large bowl, use a wooden spoon to beat the butter and sugar until creamy and lightened in color, about 3 minutes. (Alternatively, you can use a stand mixer and beat with the paddle attachment on medium-high speed.) Add the flour mixture and vanilla. Mix slowly until incorporated.

Press about two-thirds of the dough into an even layer across the bottom of the prepared baking dish. Spread the jam over the bottom dough layer. Mix the sliced almonds into the remaining dough, using your fingers to break the dough into crumbly bits. Scatter over the jam. Bake until golden brown, about 40 minutes.

Let cool, cut into 9 squares, and serve.