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Quick and easy! Homemade rhubarb jam is smothered over a oatmeal and coconut crust and then topped with almonds. Makes a yummy breakfast or healthy treat.
Preheat your oven to 350ºF. Line a 8×8 pan with foil and lightly spray with a Misto or baking spray.
In a medium bowl measure and combine the oats, flours, coconut and salt. Pour in the melted butter and stir until the butter has absorbed the flours and crumbles form.
Press 2/3 of the oatmeal/coconut mixture into the prepared pan. Spread the rhubarb jam over top (cold jam is preferred).
Sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes.
Remove the pan and sprinkle with sliced almonds. Return the pan to the oven to continue to bake for 10-15 minutes more.
Remove once the almonds are slightly golden. Let cool completely before cutting and serving.
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!