Please enter the email you’re using for this account.
Parve
Easy
8 Servings
Allergens 
45 Minutes
Diets
I find our go-to Pesach bars tend to be chocolate chip or blondies, but I was in the mood of a change of flavors. I decided to play with oatmeal-jam bars and make them kosher for Pesach. This doesn’t have the typical crumby topping, but it’s delicious nonetheless. Yields 2 dozen
1 cup Gefen Almond Flour
1/2 cup finely crushed pecans
1 cup sugar
3/4 cup oil
2 eggs
1 cup jam of your choice, such as Tuscanini Fruit Spread
1/4 cup shredded coconut (optional)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a nine x 13-inch (20×30-centimeter) baking pan with parchment paper.
In a bowl, stir together potato starch, almond flour, pecans, and sugar. Mix well so there are no clumps of starch or almond flour. Add oil and eggs and mix until combined.
Pour half the batter into prepared pan and spread out evenly. Allow to sit for 10 minutes to firm up.
Meanwhile, microwave the jam for one minute to make it easier to spread (or heat it in a small saucepan until warm but not too hot). Spread jam over the crust. Sprinkle with coconut, if desired.
Place clumps of remaining batter all over the jam, covering most of it. Bake for 30–35 minutes. Allow to cool and slice into squares.
Photography by Hudi Greenberger
Styling by Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Really good. Used the tuscanini fruit spread, great flavor. Consistency was very crumbly like most Pesach cakes, so for me was more of scoops as opposed to jam bars. Think it’d be great served warm with ice cream like for dessert. Overall great flavor and good dessert option if you don’t mind the “messy” look.
in response to the question above about almond flour in Israel,
There is badatz eida chareidis almond flour this year! I found it in Shaarei Revacha on brandeis in Yerushalayim.
Enjoy!
Sorry, buy it, not by it.
we can’t get almond flour here in israel with a good hechsher, anything else you can suggest?