Serves: 5
Total Calories: 874
Yield: 24 bar
Set Sun Oven out to preheat
Blend together flour, sugar, and salt in a food processor, then add butter and blend until dough begins to form. Transfer to a bowl and knead in oats and almonds until combined.
Reserve 3/4 cup dough, then press remainder evenly into the bottom of two buttered 7- by 9- inch metal baking pans* and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup almonds.
Bake in preheated Sun Oven approx. 40 minutes. If you are baking both pans at once, the top one will bake slightly faster. Cool completely in pans on a rack. Loosen from sides of pans with a knife, then lift out in one piece and transfer to a cutting board.
Cut into 24 bars.
*pans can also be lined with parchment paper instead of buttering them.
This Sun Oven Almond Apricot Bars recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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